Quinoa risotto with mushrooms
We start preparing the quinoa risotto in a similar way to a traditional risotto. In a saucepan, fry the finely chopped red onion thoroughly in 2 tablespoons of oil, then add the crushed garlic and the celery cut into half-cm cubes. Let it all brown, then add the quinoa and white wine.
Thaw, wash and chop the mushrooms, then fry them in a pan with 2 tablespoons of oil for about 2-3 minutes.
When the quinoa is half-soft, add the sautéed mushrooms and fresh thyme leaves, as well as salt and pepper.
When the quinoa is fully cooked, set aside and add the butter and three-quarters of the Parmesan, mixing well. Transfer to plates and serve, sprinkled with the remaining Parmesan and finely chopped parsley.
- Preparation time: 40 minutes
