RISOTO DE QUINOA: aprenda a fazer QUINOTO de cogumelo | Rodrigo Hilbert | Tempero de Família

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: vegetable broth

Vegetable broth can replace wine for flavor without alcohol.

Start by making a vegetable broth with 1 onion, 4 cloves of garlic, salt, black pepper, and 1 carrot.

Add 1 stalk of celery and 2 liters of water to the pot and let it cook.

Before closing the pot, add a bay leaf and let it simmer.

Chop 1 onion, 3 cloves of garlic, and fresh parsley and green onion.

Heat olive oil in a skillet and add the chopped onion and garlic, sautéing until fragrant.

Add a pinch of salt and black pepper to the skillet.

Add some mushrooms to the broth for extra flavor.

Once the oil is hot, add a small amount of nutmeg and paprika to the skillet.

Add 2 cups of quinoa to the skillet and stir to combine with the mixture.

Pour in white wine and let it evaporate.

Start adding the vegetable broth one ladle at a time, stirring frequently until absorbed.

In a separate pan, melt butter and sauté shiitake mushrooms until cooked, adding a pinch of salt.

Once the quinoa is cooked, add the sautéed mushrooms and grated parmesan cheese, stirring until melted and combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens