Today I have a salty recipe for you as we unfortunately can’t live on cakes and sweets. Okay, it might be a good thing because there is my quisotto!
What is Quisotto? It’s a risotto but with quinoa instead of the rice. Easy as ABC. The result is a smooth and warm meal, a little creamy thanks to the mushrooms, which is nicely flavored by the pesto rosso.
Let’s start with the recipe for the pesto rosso.
– 200 grams of sun-dried tomatoes with their oil
– 1 or 2 cloves of garlic (depending on your taste)
Put everything in a food processor and blend until you get a creamy texture. Easy peasy. Set aside.
Ingredients: (for about 2 or 3 people)
– olive oil
– one onion
– a cup of quinoa
– 2 or 3 cups of water
– 500 grams of mushrooms (I use buttons mushrooms)
Cut finely the onion.
Drop it into a pan with olive oil for about 3 minutes then add the quinoa.
Stir well so that quinoa and onion is well covered with the oil for about 1 minute and then add half a cup of water. This is where you need to keep an eye on the cooking to not let it burn.
Add water from time to time until the quinoa is well cooked. This should take about 20 to 25 minutes. Keep stirring!
During this time, cut the mushrooms.
When quinoa is cooked, add mushrooms to the pan. Let mushrooms cook a little (depending on your taste), then remove from fire.
Serve into plates and add pesto rosso on top.
Bon appétit !