Quinoa Risotto with Wild Mushrooms
6 servings
60 minutes
Quinoa risotto with forest mushrooms is an exquisite dish inspired by Italian cuisine but with a modern focus on healthy ingredients. It combines the rich flavor of forest mushrooms, the sweetness of roasted vegetables, and the nutty notes of red quinoa. The use of white wine and aromatic spices adds deep gastronomic complexity to the dish. A creamy texture is achieved through the addition of coconut cream and parmesan, which provide tenderness and richness. This risotto is perfect for both a cozy dinner and a festive table, surprising guests with its unusual combination of ingredients. Each bite reveals the rich taste of nature complemented by the freshness of basil and parsley. The gradual addition of mushroom broth creates incredible depth of flavor, making the dish harmonious and balanced.
1
Chop the forest mushrooms coarsely, boil them, drain, and leave them in a colander while the broth drips.
- Fresh wild mushrooms: 1000 g
2
Fry the mushrooms in a large amount of oil until cooked.
- Fresh wild mushrooms: 1000 g
- Coconut oil: 100 ml
3
Mix all dry spices and add them to the boiling oil with the mushrooms.
- Dried marjoram: pinch
- Dried thyme: pinch
- Dried rosemary: pinch
- Ground black pepper: pinch
- Ground paprika: 1 teaspoon
- Ground nutmeg: pinch
- Caraway seeds: pinch
- Chopped tarragon leaves: 0.5 teaspoon
- Curry powder: pinch
4
Dice the onion, crush the garlic, chop it and add to the mushrooms, continuing to fry until soft.
- Onion: 2 heads
- Garlic: 3 cloves
5
Cut the red bell pepper into strips, the zucchini into cubes, add to the saucepan, and continue frying until semi-cooked.
- Bell pepper: 100 g
- Zucchini: 200 g
6
Rinse the quinoa, add to the other ingredients, and mix thoroughly to let the quinoa absorb the oil.
- Red quinoa: 250 g
7
Add wine and stir until it evaporates.
- Dry white wine: 200 ml
8
Heat the mushroom broth and keep it at a slow boil, adding one ladle at a time as it evaporates until the risotto is fully cooked in about 20-25 minutes. Remove from heat.
- Mushroom broth: 1 l
9
Chop the basil and parsley.
- Parsley: 1 bunch
- Basil leaves: 1 g
10
Add cream, grated parmesan, and herbs to the saucepan, mix thoroughly, cover with a lid and let it sit.
- Coconut cream: 100 ml
- Grated Parmesan cheese: 50 g
- Parsley: 1 bunch
- Basil leaves: 1 g
11
It can be served in 5-10 minutes.