Quinoa Risotto with Cream
4 servings
40 minutes
Quinoa risotto with cream is an elegant dish of European cuisine that combines the tenderness of cream, the rich flavor of parmesan, and the nutty notes of quinoa. This is a modern interpretation of classic Italian risotto, where traditional rice is replaced by quinoa—an ancient grain known for its nutrition and lightness. Mushrooms baked to a golden crust add textural depth, while aromatic shallots and garlic provide subtle savory notes. White wine in the cooking process makes the flavor more complex, uniting all elements of the dish into a harmonious whole. Quinoa risotto is the perfect blend of sophistication and healthiness, suitable for both a cozy dinner and a festive event.
1
Slice the mushrooms, drizzle with olive oil, and bake in the oven at 400 degrees for 10-15 minutes. Or simply fry them.
- Mushrooms: 200 g
- Olive oil: 1 tablespoon
2
In a dry skillet, toast the quinoa until a nutty aroma appears, about 3 minutes.
- Quinoa: 1 glass
3
Remove the quinoa and melt butter in a pan over medium heat, then sauté the shallots until translucent, then add garlic and continue to sauté for another 20 seconds.
- Butter: 3 tablespoons
- Shallots: 1 head
- Garlic: 3 cloves
4
Add quinoa to the shallots, mix, and fry for another 2 minutes.
- Quinoa: 1 glass
5
Pour in the wine and cook until the pan starts to dry. About 4 minutes.
- Dry white wine: 0.3 glass
6
Pour in 2/3 cup of broth, cook until it is almost completely evaporated. Then repeat this process 2 more times.
- Vegetable broth: 2 glasss
7
Reduce the heat to low and add parmesan, cream, salt, and pepper.
- Grated Parmesan cheese: 30 g
- Heavy cream: 50 ml
- Salt: to taste
- Ground black pepper: to taste
8
Place the mushrooms on quinoa and serve.
- Mushrooms: 200 g