Quinoa Risotto with Coconut Milk and Mushrooms

Name: Quinoa Risotto with Coconut Milk and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250 g quinoa; 300 ml coconut milk; 600 ml vegetable broth; 250 g button mushrooms; 3 clove garlic; 50 g butter; 2 tbsp olive oil; 75 g grated Parmesan; 1 tsp salt; 0.5 tsp pepper

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~9-12 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

24 gProtéines

15 gLipides

38 gGlucides

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Etapes

1
Rinse the quinoa and toast it dry in a pot for 3 minutes.
3 min
2
Heat the broth in a separate pot and keep it at a gentle simmer.
5 min
3
Clean and slice the mushrooms. Mince the garlic finely.
5 min
4
Sauté the mushrooms in a pan with olive oil for 8 minutes. Add the garlic. Set aside.
8 min
5
Gradually add the hot broth to the quinoa in 3-4 batches, waiting for absorption between each addition.
15 min
6
Add the coconut milk and cook for 3 more minutes.
3 min
7
Remove from heat, add the butter and grated Parmesan. Mix well.
1 min
8
Fold in the sautéed mushrooms. Season with salt and pepper.
1 min