Quinoa risotto

Quinoa risotto is super easy! The principle is the same as normal risotto, except you add egg yolk to help make it creamier, since quinoa doesn't release starch like rice does. I used champignons but you could use any kind of mushrooms you like :)

per person:

lug of olive oil, knob of butter
1 small onion, finely chopped,
1 clove garlic,
about 8 champignons,
1/2 tsp thyme,
1/2 cup quinoa,
1/2 stock cube
1 egg yolk
1 chunk parmesan, to grate
optional: 1/2 glass white wine, handful parsley, chopped


Soften the onion in a pot with the butter and oil on medium heat, then add the sliced mushrooms and garlic and sauté till the mushrooms have begun to cook. Add the thyme and the quinoa and sauté for another minute, then add the wine if you have it and let it evaporate, otherwise proceed to the next step, add boiling water -for every 1/2 cup of quinoa, add one cup- and the stock cube. Cover the pot and let simmer until the quinoa is ready and the water is almost(!) completely evaporated -just like with rice risotto, you don't want it to be completely dry because then it won't be creamy. You may have to add some extra water along the way, just check a couple of times. When the quinoa is cooked (this usually takes about 10 minutes), take it off the fire, add the egg yolk and parsley, mix, grate some parmesan in and over it, serve.



Note: if you're sceptical about raw egg yolk in the risotto, you could substitute some cream.