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Mushroom Quinoa Risotto

Chef Rakhee Vaswani

Cook Time: 30 mins

Serves: 2 People

An exotic plethora of mushrooms plated into an aromatic bowl of healthy Italian Quinoa Risotto. This Quinoa dish could be your favorite meal!

Mirepoix (Garlic - 1 tsp, Onion - half, Celery - 1 stem, Carrots - 1 and Leek - 1 stem)
Quinoa - 1 cup
Fresh Mushroom - 2-3
Dry Mushrooms (Porcini Mushroom soaked in hot water) - 1
Mixed herbs - For garnish
Stock - 2 cups
Salt & pepper - To taste
Parmesean / cream cheese / feta cheese - 1 tbsp Micro herbs - For garnish

10.3 gms
protein

First things first, sauté the Mirepoix for a minute in a pan over a low flame.
After which, you have to add the quinoa and sauté for another minute.
Keep adding the stock ladle by ladle till the quinoa is al dente.
Then, add both the dry and fresh mushrooms to the quinoa.
Proceed to cook for 2-3 minutes and season well with mixed herbs, salt, and pepper.
Lastly, add the cream cheese and switch off the gas.
Serve the Risotto piping hot along with the garnish of some micro herbs. You can also make Parmesan crisps for garnishing.