Quinoa Risotto with Mushrooms and Truffle

Name: Quinoa Risotto with Mushrooms and Truffle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250 g Quinoa; 150 g Potatoes; 600 ml Vegetable broth; 250 g Button mushrooms; 2 piece Shallots; 100 ml White wine; 1 tsp Truffle essence; 50 g Butter; 60 g Parmesan; 2 cl Oil; 5 g Salt; 2 g Pepper

Temps

40 min

Difficulté

moyen

Ingrédients

Budget

~12-18 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

320 kcal

par portion

20 gProtéines

12 gLipides

32 gGlucides

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Etapes

1
Clean and slice the mushrooms
5 min
2
Sauté the mushrooms in a pan with oil, season with salt and pepper, and set aside
8 min
3
Heat the broth in a saucepan
3 min
4
Finely mince the shallots and cook gently in butter
3 min
5
Add the quinoa and lightly toast for 2 minutes
2 min
6
Deglaze with the white wine
2 min
7
Add the broth gradually while stirring regularly for 15 minutes
15 min
8
Fold in the mushrooms, butter, Parmesan, and truffle essence
2 min
9
Check the seasoning and serve immediately
1 min