Make Mushroom Quinoa Risotto
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Mini Portobello Mushrooms
Thyme
1 liter
Chicken Broth
Pancetta
Mini Portobello Mushrooms
Thyme
1 liter
Chicken Broth
Pancetta
Shallots
Garlic
1 cup
Quinoa
Butter
Olive Oil
Pour 1 liter of chicken stock into a pot
1
Add thyme while it’s warming up
2
Chop the mushrooms, shallots and pancetta
3
Combine butter, garlic and olive oil in a pan
4
Add mushrooms, white wine, and cover with a lid
7
Melt butter in a separate pot
8
Add one cup of quinoa
9
When the quinoa has turned white, add 2 cups of stock
10
Keep adding stock, cup by cup, while the quinoa fluffs up and expands
11
When the quinoa is thick like this, you’re ready to add the mushroom mix
12
Add the mushroom mix and stir
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