Quinoa Risotto

I eat quinoa at least once a week since it's gluten free and it contains high protein levels. Since I just love risotto, but try not to eat white rice, this quinoa risotto with mushrooms is absolutely perfect!

Duration: 30 minutes

The ingredients for 1 serving:
  • 80-100 gr quinoa
  • 3 tbs olive oil
  • 250 gr mushrooms: I prefer chestnut mushrooms
  • 1/2 vegetable stock cube
  • 1 small white onion
  • 2 garlic cloves
  • 1 tbs hazelnuts
  • 3 tbs grated parmesan cheese
  • fresh rosemary, thyme and parsley

The directions:
  1. Heat 1.2 liter water in your kettle and wash the quinoa. Cut the onion into small pieces and fry the onion in one tablespoon olive oil and one crushed garlic clove. 
  2. Add about 1 tablespoon of finely chopped fresh rosemary leaves and the quinoa. Crumble over the vegetable stock cube and 1 glass of boiling water and let it cook on medium heat until the stock has been absorbed, stirring regularly. 
  3. During the stirring process (which takes about 20 minutes) add cups of boiling water until the quinoa is done (you need approximately 1 liter). Meanwhile chop the mushrooms. 
  4. Remove the pan from the heat when the quinoa is done and stir in 2 tablespoons of grated parmesan cheese, some fresh thyme leaves and let the quinoa soak for 5 minutes.
  5. Bake the mushrooms in 2 tablespoons of olive oil and one crushed garlic clove . Add some fresh thyme leaves and finely chopped parsley.
  6. Stir about 3/4 of the mushrooms trough the risotto and add salt, pepper & parmesan cheese to taste and put the risotto on a plate, finish of with the rest of the mushrooms. Garnish with some fresh parsley and the crushed hazelnuts!


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