Wild Mushrooms Quinoa Risotto - Vegan
Since I'm back in Paris, the weather has been horrible! The temperature has reached zero degree, it's raining everyday and I haven't seen the sun yet, which is pretty hard to live for a South-of-France girl! Therefore, soups, warm meals and big cup of tea have been ruling my days and I hope you’re all staying warm and healthy as well wherever you are. Today's recipe is about eating warm meal without feeling heavy at the end and as quinoa is such a healthy alternative to rice, I choose to give a twist to the original recipe. This recipe is then gluten-free, dairy-free as I do not use any cream, butter or cheese and is totally vegan. The main ingredients are garlic, shallots, quinoa and vegetables stock ; The risotto is then topped with a good helping of wild mushrooms that have been quickly chopped in a hot pan with a sprinkling of garlic and parsley.
Recipe for 2 - Preparation 35 minutes
- 2 clove garlic, chopped (one for the risotto, one for the mushrooms)
- 2 baby shallots, chopped
- 1 bunch of parsley, very thinly chopped
- 250 grams quinoa (I used duo quinoa)
- 4 handfuls of wild mushrooms, washed and dried, coarsely chopped
- 1 vegetable stock
- Olive oil
- Salt and pepper
Bring the vegetable stock to the boil in a pan and simmer gently (about 750ml of water)
Heat 2 tablespoons of olive oil in a deep sided saute pan over medium-low heat. Add the garlic and shallots and cook for about two minutes.
Stir in the quinoa until the oil has coated all the grains.
Proceed to stir in the vegetable stock, one cup at a time, letting the quinoa absorb the liquid between additions.
Continue until finishing the vegetable stock and until the risotto has reached a creamy and soft consistency (about 20 minutes)
Once the last drop of vegetable stock has been poured, turn off the heat and cover the pan, letting it sit for about 3-5 minutes.
Meanwhile, on another sauce pan on medium heat, add two tablespoons of olive oil and stir in the garlic finely chopped (about 1-2 minutes)
Add the wild mushrooms and cook it for about 4 to 5 minutes. Add the parsley and stir well to combine. Once ready, stir them well into the risotto.
Adjust seasoning to taste with salt and pepper & serve immediately.
