Mushroom, Cavolo Nero and Quinoa Risotto
Easy gluten-free risotto made with quinoa, cavolo nero and dried porcini mushrooms, and topped with a perfectly poached egg.
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Ingredients
- 10 grams dried porcini mushrooms
- 1/2 cup (125ml) boiling water
- 1 tablespoon olive oil
- 1 (80g) brown onion, finely chopped
- 1 (80g) flat mushroom, coarsely chopped
- 100 grams swiss brown mushrooms, thinly sliced
- 2 cloves garlic, crushed
- 1/2 cup (100g) quinoa, rinsed, drained
- 2 1/2 cup (625ml) homemade vegetable stock
- 1 sprig fresh thyme
- 100 grams cavolo nero, thinly sliced
- 120 grams goat's cheese, crumbled
- 1/3 cup (25g) finely grated parmesan
- 4 eggs
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