RISOTO DE QUINOA: aprenda a fazer QUINOTO de cogumelo | Rodrigo Hilbert | Tempero de Família

Rodrigo Hilbert teaches how to make QUINOA RISOTTO. This MUSHROOM QUINOA RISOTTO recipe is ideal for those who don't eat meat and is perfect for any occasion. This risotto is a bit different from the traditional one because it doesn't use rice. Instead, Hilbert uses quinoa, making it incredibly flavorful. #NhacGNT #FamilyTemper #RodrigoHilbert Ingredients: For the shimeji quinoa: 2 cups quinoa 1 cup white wine 4 to 6 cups vegetable broth 400g shimeji mushrooms 3 cloves garlic 1 small onion A handful of parsley 200g Parmesan cheese Nutmeg to taste Lemon zest to taste 1 heaping tablespoon butter 2 heaping tablespoons olive oil A dash of olive oil to make the seasoning paste 1 dessert spoon hot paprika A handful of fresh thyme Salt and black pepper to taste For the vegetable broth: 3 stalks celery 1 onion 1 carrot 4 cloves garlic ½ cup olive oil 1 bay leaf Salt and black pepper to taste 2 liters of water Method Preparation: For the shimeji quinoa: Peel and chop the garlic, onion, and chives with a knife tip, then add salt, black pepper, and a drizzle of olive oil. Blend thoroughly with a knife tip until it forms a paste. In a saucepan, add the oil and let it heat. When hot, add this paste to the oil and sauté well. Add the nutmeg and paprika, mix, and then add the quinoa. Stir, then add the white wine and let it evaporate or reduce completely. Add the vegetable broth, two cups at a time, and reduce the heat. Repeat this process until the quinoa is cooked. In another saucepan, add the butter and a drizzle of olive oil to prevent the butter from burning, and heat over medium heat. Before the butter darkens, add the shimeji and stir quickly. Add the thyme, mix, and then remove from the heat. With the quinoa cooked and still in the broth, add the Parmesan cheese and stir. Then, add the sautéed mushrooms, stirring constantly so the mushrooms remain visible and don't fall apart. Serve immediately. For the vegetable broth: To prepare the vegetable broth: Peel and chop the onion, garlic, and carrot. Also chop the celery, separating the stalk from the leaves. In a saucepan, add the oil and heat. Add the celery stalk, onion, and garlic and sauté well. Then, add the carrot and celery leaves, stirring well. Add water to cover all the vegetables. Season with salt and pepper. Add the bay leaf and cover the pan. Cook for 10 minutes. Add a shimeji mushroom stalk and cook for another 10 minutes. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br