Bio quinoarisotto with cep (Oxfam Fairtrade recipe)
Peal and chop the onion and fry it in 2/3rds of the butter.Add the bio quinoa and the wine and stir until all liquids have been absorbed. Add the mushrooms and the stock and let boil at medium heat until all liquids have been absorbed. Add the rest of the butter and the cheese and stir. Decorate with grated parmesan and serve really hot.
Tip: you can use dried mushrooms, but let them swell beforehand in water.
Author & Foodstylist: Véronique De Meyer
Photographer: Michel De Meyer
- 125 g bio quinoa we recommend you to use the Oxfam Fairtrade product
- 3 tablespoons of butter
- 1 glass of white wine we recommend you to use the Oxfam Fairtrade product
- 50 g cep/boletus
- 0.7 l vegetable stock
- 4 tablespoons of grated parmesan cheese