Preparation time 10 MIN | Cooking time 30 MIN
4 tbsp olive oil
2-3 shallots (finely chopped)
270 gram quinoa (washed)
240 ml water
1 l vegetable stock
180 gram pumpkin puree
450 grams chestnut mushrooms (sliced)
/ 2-3 tbsp fresh sage (chopped)
salt and ground pepper
Heat a saucepan on medium heat. Add 2 tbsp olive oil and the shallots. Fry for 5 to 7 minutes. Add the quinoa and keep stirring. The quinoa should roast a little dry.
Add the water and stir well. Let the water boil and almost evaporate.
Add 2 cups of vegetable stock and lower the heat. Cook for 5 to 10 minutes, without lid on the pan, until all the liquid has been absorbed. Keep stirring.
Add another cup of vegetable stock, stir a few times and let it boil for another 5-10 minutes.
Add the remaining cup of stock. Once the liquid is absorbed, add the pumpkin puree. Stir again and leave to boil (without lid) until all the liquid has been absorbed. Add more stock if necessary. The quinoa must be cooked completely.
Add salt and pepper to taste.
While the quinoa is cooking, heat a large frying pan over medium heat. Add 2 tbsp olive oil. Add the sliced chestnut mushrooms and season to taste with salt and pepper. Fry the mushrooms until nicely browned. Add 2 tbsp fresh sage and fry briefly. Remove the pan from the heat, but keep warm until ready to serve.
Divide the quinoa risotto over 4 bowls. Divide the mushrooms over the risotto. Garnish with fresh sage and vegan Parmesan cheese.