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Tania

Tania Ortiz

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Recipe

Risotto with Mushrooms and Thyme

30 mins
Low
14
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Using a mixture of quinoa and rice gives a light texture and unique flavor.
Learn more about Tania Ortiz

Ingredients

4 portions
  • 1 tablespoon olive oil
  • 350 grams mushroom, sliced
  • 100 grams quinoa
  • 1 liter vegetable bouillon
  • 175 grams risotto rice
  • leaves thyme, (little)
  • 1 fist parmesan cheese, grated
  • 50 grams arugula

Preparation

Heat the oil in a medium skillet, sauté the mushrooms for 2-3 minutes. Stir them with the quinoa.
Keep the hot vegetable broth in a pan over low heat and stir until it is absorbed. Add the rice and stir again, until all the broth has been absorbed and the rice and quinoa are tender or cooked.
Stir in the thyme leaves, and divide into 4 plates. Serve with grated parmesan cheese and arugula leaves.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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