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Quinoa risotto and assorted mushrooms

Starters37 minutes3 people531 calories
1/52/53/54/55/5 (40 votes)
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By Mayra Fernandez Joglar

As you know, for a few months, I have become a faithful follower of the gluten free cereals. So I have become fond of buckwheat, millet or teff and I have discovered that I can make the usual preparations with a very satisfactory result such as this risotto with quinoa and assorted mushrooms.

The good thing about it the quinoa it is that it has a greater capacity to adapt than rice and it is more difficult for it to pass. What allows, for example, to be able to take this dish to the workshop and finish preparing it at the last minute. For this you will only have to let it rest in the glass without adding the cheese. You keep it in containers and at mealtime, you give it a heat stroke, you add the cheese, stir and ready to eat.

I know that rice is a gluten-free cereal but I can assure you that a novice celiac may run out of ideas and always end up eating the two basic cereals: rice and corn. That is why any variant is good and this risotto of quinoa and varied mushrooms will delight not only celiacs, but also people who want to take a healthy diet.

By the way, the glycemic index of quinoa is 35. It has a suitable low level. DiabeticIt is easy to prepare and it is very tasty.

Quinoa risotto and assorted mushrooms

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A classic recipe adapted to the new cereals.

  • Mayra Fernandez Joglar
  • Recipe type: incoming
  • Calories: 531
  • Rations: 3
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 120 g onion
  • 15 g olive oil
  • 100 g of assorted mushrooms (white and brown shimeji, crimini mushroom, shiitake, flower mushroom ...)
  • 100 g of white wine
  • 250 g white quinoa
  • 250 g hot vegetable broth
  • 40 g of grated Parmesan cheese
  • Salt and pepper
  • Parsley or chives

Preparation

  1. We put the onion cut into large pieces, we chop it during 3 seconds, speed 5. We lower the pieces towards the blades, add the oil and fry for 10 minutes, 100º, speed 1.

  2. Meanwhile, we rinse the quinoa well under running water until it no longer foams. We let it drain in a small mesh strainer. Sometimes, depending on the quinoa we use, it is not necessary to rinse it. If you are not clear about it, it is best to clean it because the saponin leaves a bitter taste in the preparations.

  3. After the time, we fit the butterfly on the blades and add the clean mushrooms and quinoa. We program 5 minutes, 100º, speed 1, left turn.

  4. We pour the wine and program 2 minutes, varoma temperature, speed 1, counterclockwise, no beaker to facilitate the evaporation of the alcohol.

  5. Then we add the broth, which has to be hot so as not to cut the cooking. We season and program 15 minutes, 100º, speed 1, left turn, no beaker.

  6. At the end of the time we check that there is no broth left and that the quinoa has released its germ, an unequivocal sign that the grain is already cooked. If there is still broth left, continue cooking for a few minutes at the same temperature and speed. We cannot forget that quinoa is like rice and not all grains or brands have the same absorption capacity.

  7. Next we add the cheese, mix with the spatula and let it rest for about 5 minutes in the glass. During this time the cheese will melt and we will have a honeyed preparation.

  8. Serve and sprinkle a little chopped parsley or chives on top.

More information - Quinoa béchamel

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  1.   Marilena Moreno Benitez said
    ago 7 years

    Ha ha I keep it !!!

    Reply to Marilena Moreno Benitez
  2.   Carmen Moriana said
    ago 7 years

    Roger that ??

    Reply to Carmen Moriana
  3.   Soraya said
    ago 7 years

    Very rich, I only liked quinoa with broth and now, on the other hand, this recipe seems very rich.
    Thank you

    Reply to Soraya
  4.   majo said
    ago 7 years

    I just made the recipe, it's deadly good

    Reply to majo
  5.   Jose Manuel said
    ago 5 years

    Hello,

    I just made the recipe, step by step ... the flavor is very good, but I get a mazacorte, not the loose grain. And in fact you can hardly see the mushrooms either.

    What could I have done wrong? Thanks!

    Reply to Jose Manuel
    1.    Mayra Fernandez Joglar said
      ago 5 years

      Hello Jose Manuel:
      As indicated in point 6, not all grains or all brands are the same. So you will have to play with the times a bit.
      The trick to cooking quinoa well is very simple. Once you see that the grains have released the germ, it is cooked. So you can remove it from the heat.
      Remember also that the cheese brings together the ingredients.
      Next time, if you want, don't let it sit. When you finish point 5 you serve it and, already on the plates, sprinkle the cheese on top.
      You also comment that the mushrooms cannot be seen. That solution is even simpler !! Leave the chunks a little larger or the slices a little thicker.
      I would like you to make this recipe again with all these changes because, really, it is a recipe that is worth it.
      Thank you very much for trusting us!!;)

      Reply to Mayra Fernández Joglar