Quinoa risotto with porcini mushrooms

• Easy - 20 Min

INGREDIENTS (2 SERVINGS)

• 1 onion
• 20 g olive oil
• 30 g Borde dried porcini
• 150 g quinoa
• 10 dl white wine
• 1 broth cube
• 0,5 L water
• 50 g Parmesan cheese
• 20 dl liquid cream
• Salt/pepper

PREPARATION

1. Cut the onion.
2. In a frying pan, sauté the onion in olive oil.
3. Rehydrate the dried mushrooms Borde following our instructions.
4. Rinse the quinoa with plenty of water and drain it.
5. Add the quinoa and porcini mushrooms in the pan and cook and stir for 2 minutes until the quinoa is slightly transparent.
6. Add the white wine
7. Dilute the broth in hot water.
8. Put a ladleful of the broth into the quinoa, stirring until it is absorbed by the quinoa. Repeat the process, one ladle at a time, until almost all the broth is used.
9. Season with salt and pepper.
10. Add the cream and parmesan cheese at the end of cooking.
11. Let stand for 5 minutes and serve.