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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 portions
Cuisine: italienne
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

A modern Italian twist on risotto made with quinoa, enriched with sautéed mushrooms and a hint of truffle essence for elegance. A sophisticated yet comforting dish.

40 min4 servings320 kcalDifficulty: Medium

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

Instructions

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

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