Quinoa risotto with mushrooms
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Replace the rice in risotto with quinoa! This is a great way to vary your grains while keeping your meals balanced. In addition to being vegetarian (no animal flesh), this recipe is also vegan (no animal-derived products). The cream, usually made from cow's milk, has been replaced with soy cream (a plant-based alternative). Add some Paris mushrooms to this preparation, and your guests won't notice a thing ;-)
Ingredients
3
Materials
- pot, spoon
Preparation
Preparation10 min
Cook time45 min
In a pot, sauté the chopped onion in hot olive oil. Then add the chopped mushrooms and cook them for a few minutes.
Then add the quinoa and sauté quickly.
Cover with water, add the stock cube, and let it simmer for 40 minutes over medium heat, stirring occasionally.
Once the quinoa has absorbed all the water, add the soy cream and mix well. Let it simmer for 5 minutes until the risotto reaches your desired texture.
And there you have it, your quinoa risotto with mushrooms is ready!
Observations
Quinoa: You can use only red or white quinoa, or choose to use a mix of quinoa.
Soy cream: If you consume dairy products, you can use traditional liquid cream.
Cookware
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