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Mushroom & Quinoa Risotto with Brazil Nut Parmesan
Ingredients
  • 20 g dry porcini mushrooms
  • 2 shallots, finely diced
  • 650 g assorted mushrooms
  • ½  cup (70 g) raw quinoa, washed and rinsed well
  • 500 to 750 ml water or homemade vegetable stock (I use pure filtered water to make mine)
  • 1 bunch parsley, chopped
  • 100 g baby spinach leaves
  • 50 g Brazil Nut Parmesan (see recipe below )
  • Black pepper and sea salt to taste
Steps
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