Quinoa risotto with shitake mushrooms and portobello
Chop mushrooms and mushrooms. Reserve. Chop the onion and the leek. Reserve. Heat the broth in an Efficient saucepan. In an Efficient Plus frying pan, sauté the butter and fry the leek and spring onion. When it is transparent, add the mushrooms and give a couple of turns. Then add the quinoa and stir
Ingredients
- 250 g quinoa (or I used a mix of red, white and black quinoa)
- 500 ml of chicken or vegetable broth
- 1 leek
- 1 spring onion
- 200g shiitake mushrooms
- 200g portobello mushrooms
- 30g of butter
- 20 ml of extra virgin olive oil
- 1 bunch of fresh parsley
- A few slices of Parmesan cheese (optional)
Preparation
- Chop mushrooms and mushrooms. Reserve.
- Chop the onion and the leek. Reserve.
- Heat the broth in a saucepan Efficient.
- In a skillet Efficient Plus sauté the butter and fry the leek and spring onion. When it is transparent, add the mushrooms and give a couple of turns. Then add the quinoa and give a few turns.
- Add the white wine and let the alcohol evaporate. Start by adding the broth, stirring carefully. The final amount of broth will depend on the strength of the fire. When the quinoa is tender, add a little chopped parsley. Serve with a few flakes of Parmesan cheese on top.
Photography and recipes by Loleta .
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