Quinoa Risotto with Peas and Mushrooms (Quinotto)

ricardocuisine.com

pepitajobo

Preparation
20 min
Cooking
30 min
Servings
1
Makes
4 appetizers

2 cups (500 ml) mushroom or vegetable broth

1 cup (250 ml) creamy soy preparation (Belsoy-style)

1 thyme sprig

1 garlic clove, chopped

½ lb (225 g) cremini mushrooms, cut into thin wedges

2 tbsp (30 ml) olive oil, plus more for serving

1 onion, chopped

1 cup (180 g) quinoa, rinsed and drained

¼ cup (60 ml) white wine

1 ½ cups (225 g) frozen green peas, thawed

2 tbsp chives, finely chopped

1 lemon, zest finely grated

1 cup (25 g) arugula

1 tsp (5 ml) lemon juice

Vegan Parmesan, to taste

Directions at ricardocuisine.com

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