Wild Mushroom Quinoa "Risotto"
Hi you guys!
Another comfy Autumn recipe. The other day I was sharing with you guys on my Instagram story how I am pretty amazed that we have less than 3 months to go not only this year but in this DECADE! I have given this a lot of thought and I’m working every day on myself, to become the person I want to be, the person who will be ready to kick some butt during this next decade. I’ll just leave you with that so you can think what is it that you need to do during this next couple of months that’ll make you grow, become stronger and start the next year & decade being our best selves.
Of course, I didn’t stop by just to reflect on ourselves, I also have an amazing recipe that you’ll be want to be eating all through fall and winter. Here goes!
Recipe
Ingredients:
1 cup quinoa
Olive oil
8 oz shiitake mushrooms
2-5 tbsp Ghee
2-3 garlic cloves
2 tbsp chopped onion
4 cups chicken or vegetable stock (I used chicken for flavor, use vegetable to make vegan/vegetarian)
Parmesan cheese (optional)
1/2 cup spinach
Directions:
on a skillet, sautee shiitake mushrooms with Ghee and some drops of olive oil. Cook until brown and set aside.
Clean the skillet, add ghee and drops of olive oil to sautee garlic and onions until translucent. On the side, use a saucepan to keep the 4 cups of stock warm.
Add one cup of quinoa and cook for about 3 min
Slowly, start adding the stock (one spoon at a time) until the quinoa absorbs all the liquid. Season with salt and pepper as you go.
Continue adding stock slowly. Note that this is a slow process, keep stirring and adding stock one spoon at a time until you’ve added the 4 cups. Season as you go.
To finish, add shiitake mushrooms, spinach, and parmesan cheese. Stir well and serve.
Garnish with parmesan cheese and Italian Parsley
Enjoy!
Much love,
Mariana