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Quinoa risotto with dried porcini mushrooms
l'Essentiel
Easy - 20 Min
- Dish type : Porcini
- Difficulty : Easy
- Preparation time : 20 min
- Cooking time : 20 min
- Recipe family : For vegetarians
- Cost : €5.30
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Cèpes extra séchés | €5.30 |
Ingredients (2 servings)
- 1 onion
- 20 g olive oil
- 40 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
- Cut the onion.
- In a frying pan, sauté the onion in olive oil.
- Rehydrate the dried mushrooms Borde following our instructions.
- Rinse the quinoa with plenty of water and drain it.
- Add the quinoa and porcini mushrooms in the pan and cook and stir for 2 minutes until the quinoa is slightly transparent.
- Add the white wine
- Dilute the broth in hot water.
- 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.
- Season with salt and pepper.
- Add the cream and parmesan cheese at the end of cooking.
- Let stand for 5 minutes and serve.
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