Quinoa Mushroom & Parsley Risotto
This North Italian dish usually uses Arborio rice – but who said that quinoa can’t do a similar job?
Prep Time: 5 min
Cooking Time: 30 min
For this recipe you will need:
350 g mushrooms, sliced
1 red onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
1 tbsp dried thyme
¾ cup tricolour quinoa, washed and rinsed
2 – 2 ½ cups vegetable broth (optional: replace ½ cup of broth with dry white wine)
handful fresh parsley
½ cup freshly grated parmesan
pepper and salt to taste
- In a pot, heat the olive oil and fry the onion, garlic and dried thyme. Add the mushrooms and allow to get soft and reduce in size.
- Add the quinoa along with ½ cup of broth. Keep stirring and once the liquid has been absorbed, add another ½ a cup. Do this until the broth (with or without white wine) is used up. Once the mass thickened up, add in the freshly grated parmesan and season the risotto with pepper.
- Chop the parsley, add to the pot and stir in. To serve, place risotto in a bowl, add a little more grated parmesan and garnish with parsley.
- You’re treating yourself to a kind meal, so please try to stay present with each and every mouthful!