Heeeey Guys,
In this video i showed you how to make an healthier alternative to the classic italian Risotto
Heres the recipe for you:
Risotto
1 cup quinoa, rinsed
500ml vegetable broth using the mushroom water
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
8 oz (about 225g) mixed mushrooms, sliced (such as cremini, shiitake, or oyster)
1/2 cup dry white wine (optional)
2 tbsp nutritional yeast
2g dried thyme
1 tsp Soy sauce
Salt and black pepper to taste
olive oil for extra creaminess in the end
Onion Cream
3 Medium size Sweet Onions
salt
olive oil
Garnish with seaweed powder
For method Watch the video
Tips:
The onion cream can be made ahead of time and kept well in the freezer for up to 4 days or you can freeze in small portions and defrost as you need, you can also add it onto soups and many other recipes where you wish a creamier texture
Don’t forget to follow me on my Social Media:
Instagram @Lolascookingworld
Tiktok Lolascookingworld
Reddit /lolascookingworld/
Thanks again for supporting my channel guys, see you soon.
Hey, hello, hello everyone. Welcome back to my channel. And today we’re going to do one of my favorite things. Wait, wait, wait, [Music] wait. Guess what isoo kinoa risoto? Yes. Mushroom and kinoa risoto, but in a very different way. So, are you ready? Let’s begin. So, our first little secret here is the stock. We have here just a simple normal veggie stock. But this thing here, this liquid goat here is what I told you guys in the last video to save. That’s the liquid of the mushroom that we bought in a can. So whenever you buy canned mushroom, you can save the water. And now that’s how we’re going to use. We are adding this water in our simple veggie stock. But that’s not the only secret. Okay, there’s another secret. And that’s it. It’s the nutritional yeast. It’s one of my favorite ingredients. It adds so so so much flavor and especially in a risoto that adds this um cheesy umami flavor. Yeah, this is one of my favorite ingredients. Let’s see how it tastes like. And it’s a little bit too hot. It’s not bad though. It’s just really hot. I almost burn myself here. But it’s delicious. You can you can just drink like that. You can add just like some noodles and drink like that. Make like a kind of a ramen thing. Now that you guys already know our secret, we are moving to the actual risoto. So, first you should grab your pan, put over medium to high heat, add a drizzle of olive oil, and then some diced onions. Sweat the diced onions with a with a pinch of salt. Mix everything and leave there for about 2 minutes. Once it’s already soft, you can add garlic. Mix a little bit more. And then the quinoa. Mix, mix, mix. And now is wine time. Yeah, just like a regular risoto. We’re adding wine there. But just a little sip before. Let’s see if the wine is good or not. Yeah. Okay. Now you can add into your risoto. So now you just have to wait for the liquid to evaporate. And then we go with our very fancy and cool stock. Mix everything and leave there to cook for about 10 minutes. Meanwhile, we can move to our other preparation. That’s going to be also another secret. And this one I actually learned in in another channel call it chef steps. They are absolutely amazing. I’ve learned so so much with them. I highly recommend you guys to check this that we are going to do right now. It’s a simple onion cream. Yeah. So, to make this dish healthier and keeps it vegan but with a creamier texture, we are replacing anything. So we will be using this as another layer of flavor. You have to simply add this into one of my favorite equipments in the kitchen. That is air fryer. I love my air fryer and if you don’t have one, I highly recommend it to get one. We are going to roast our onions there for at 180° for about 10 to 15 minutes. Okay, it’s going to depend on your air fryer, but it should look in the end like this. So you can see that the skin is already like very soft and mushy. And that’s how you know that it’s ready. So once they reach the right texture, you just have to cut in half. Check to see how soft and cooked they are. They’re so moist because they are still with the skin. So they keep all the moisture inside. So now you’re just going to remove the poop. So the actual onion, discard the skin. I mean, you can still save the skin to do other preparations. You can throw it in a in another veg stock. Uh today we’re not actually doing that, but I highly recommend you to save or to throw in your compostable bin. Now you can add everything into your blender. A drizz of olive oil, some salt, and that’s it for now. We’re just going to mix everything together until they they have a smooth texture. And once they already creamy, you can add a few drops of lime juice. And then you blitz everything again until it reach this texture. You guys see this is super super creamy and it has so much flavor. Now we are moving to the mushrooms because it’s a mushroom kinoa rotto. So we cannot forget about that. Here I have a selection of wild mushrooms that I got in my shop but you can add any type of mushrooms you want. Okay. So first we are going to slice some shiakei. You can pile everything on top. This makes your life much easier to slice. They should have more or less this size. And now we’re going to move to our oyster mushroom. And then you do the same. You pile everything and then you just and then you slice at once. You’re going to save a lot of time slicing like that. Save everything in a bowl. And last but not least, ouri or king oyster mushroom. This is one of my favorite mushrooms. Seriously, I absolutely love this mushroom. It has so much flavor and the texture is amazing. So here I’m going to separate the bottom and the top to make my life easier when I’m slicing and also cooking that. So I’m going to cut them into bastonets about the same size. And then we are going to do the same with the top part. And now we can reserve and we can start cooking our mushrooms. Once you have everything done, grab your frying pan, put on mediumigh heat, add a drizz of oil. And once it’s warm, you can add your mushrooms, some thyme. I’m adding here some dry thyme and a drizzle of soy sauce for the extra umami flavor. You can leave it to cook for about 5 to 7 minutes. And then once it’s already done, you’re going to add them into your risoto. But once you’re adding that, don’t forget to save some for the presentation. This is very important and will make your dish look even nicer. So, I’m saving those ones. Mix everything together and you should end up with this very creamy texture. And after all this work is done. It’s finally time to plate and eat. And as you guys can see, I’m adding a lot of to my plate because I am absolutely starving. You guys know every time in the end of those videos, I’m already super super starving. It takes so long that I just need to eat. And uh well so you add everything into your plate how much you want. I’m going here with three big spoons and a drizzle of our lovely and tasty onion cream. And for presentation, you can add the rest of your mushrooms. And now you have a very lovely and tasty and healthy and also vegan dish. And yes, so my favorite time of the video is try the dish. Finally, after all this work, that’s what you deserve. So, let me see. Yes, yes, yes, yes, yes. It’s amazing. It’s so tasty, so delicious. It’s so worth it to cook that. Seriously, guys, this is so good. Thank you so much. Thank you so much for following me. Thank you so much for supporting my videos and watching this until the end. and see you next. Thanks a lot. And I really, really hope everybody cooks this back home. Thank you so much. See you. Bye. [Music]