Risotto de quinoa con champiñones y tomillo (sin gluten y vegano)

Ingredientes

• 2 tbs olive oil
• 4-5 cups of vegetable stock
• 1 tbs olive oil
• 1/2 brown onion (diced)
• 2 cloves garlic (peeled and minced)
• 1 1/2 cups white quinoa (rinsed under running water for 2 minutes)
• 1/3 cup white wine (optional)
• 1/4 cup nutritional yeast flakes or freshly grated parmesan (savoury yeast)
• salt and pepper (to taste)
• 350 g mushrooms (sliced, 12 oz)
• 1 tbs olive oil (extra)
• 1 tbs fresh thyme leaves
• cup 3/4 rocket leaves (arugula)

Preparación

1. 1

   Place a medium saucepan over a high heat and add the vegetable stock. Bring to a boil, cover and reduce the heat to low.

2. 2

   Place a large saucepan over a medium heat and add the olive oil and add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant. Add the quinoa and coat in the oil, onion and garlic mixture and cook for a couple of minutes or until the quinoa starts to turn translucent. Add the wine (if using) and cook until it's absorbed. Add the stock, a ladle at a time, and cook until absorbed before adding another ladleful, stirring as you go. Once the quinoa is tender remove the saucepan from the heat. Taste and adjust the seasoning as necessary. Keep warm while you fry the mushrooms.

3. 3

   Place a large frying pan over a high heat. Once the pan has come to heat add half the oil and half the mushrooms in a single layer in the pan. Cook for 1 to 2 minutes before turning the mushrooms over and cooking for a further minute. Remove the mushrooms and place on a plate and repeat with the remaining oil and mushrooms. Finally add the first batch of mushrooms to the pan and add the thyme leaves and cook for 1 minute.

4. 4

   Divide the risotto between 4 bowls or plates and top with the rocket (arugula) and mushrooms and serve immediately.