Quinoa and mushroom risotto with thermomix

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29 March, 2022

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Quinoa and mushroom risotto with thermomix

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In the recipe that we suggest this time we will show an excellent version of risotto. This time, Quinoa Risotto and mushrooms with thermomix. This recipe uses quinoa

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Quinoa and mushroom risotto ingredients with thermomix

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Preparation of Quinoa Risotto and mushrooms with thermomix

In the recipe that we suggest this time we will show an excellent version of risotto. This time, Quinoa Risotto and mushrooms with thermomix. This recipe uses quinoa

Quinoa and mushroom risotto with thermomix

A great way to consume quinoa to maintain a healthy diet

Quinoa and mushroom risotto with thermomix

People

Cooking time:

40 minutes

Total Time

40 minutes

Kitchen

Spanish

Category:

1 thermomix dishes Vegetarian Recipes with Thermomix

Quinoa and mushroom risotto ingredients with thermomix

250 grams of white quinoa
100 grams of mushrooms in their different varieties (crimini mushroom, white and brown shimeji, shiitake, flower mushroom)
250 grams of hot vegetable broth
a large onion
100 grams of white wine
15 grams of olive oil
40 grams of grated Parmesan cheese
Salt and pepper
Parsley or chopped chives

Preparation of Quinoa Risotto and mushrooms with thermomix

To start our preparation of Quinoa Risotto and mushrooms with thermomix, chopping the onion in the Thermomix bowl, program.
5 seconds / Speed 5
then, with the help of the spatula, lower the remains that have adhered to the walls of the Thermomix bowl and add a little olive oil, program.
10 minutes / Temperature 100° / Speed 1
While the sauce is being made, it is time to clean or rinse the quinoa under the tap of water (abundant) to remove any type of residue or that foam that this seed usually gives off, which if we do not remove it well can spoil our preparation by leaving a flavor bitter.
Also, wash the mushrooms very well and cut them into medium pieces.
When the onion sauce is ready, place the butterfly in its position, add the mushrooms and the quinoa seeds and program.
5 minutes / Temperature 100° / Reverse spin / Speed 1
then, pour the measure of white wine into the preparation, but this time remove the goblet from the lid to facilitate the evaporation of the alcohol, program.
3 minutes / Temperature 100° / Reverse spin / Speed 1
Immediately add the hot vegetable broth so that the cooking of the food is not interrupted, add salt and pepper (do not place the beaker to facilitate evaporation) and program again.
15 minutes / Temperature 100° / Reverse spin / Speed 1
At the end of the time, check that there is no liquid left in the preparation and that the consistency of the quinoa is adequate, somewhat syrupy and that it has released its germ (somewhat thick texture). Otherwise, proceed to program a couple more minutes at the same temperature and speed.
Once we are sure that everything is perfectly cooked, pour in the grated Parmesan cheese, stir with the spatula, place the goblet and let stand for 5 minutes so that the cheese melts.
Once the cheese is melted, it will leave the syrupy preparation just like a risotto.
Serve and sprinkle the surface of each plate with finely chopped parsley or chives.