Creamy quinoa mushroom risotto
Quinoa is an easy-to-digest South American staple with almost twice as much protein as rice. It's delicious in this creamy risotto.
Serves: 4
Prep time: 10 mins
Cooking time: 25-30 mins
300ml boiling water
15g mixed dried mushrooms
900ml chicken or vegetable stock
2tbsp olive oil
200g white closed cup mushrooms, sliced
200g brown closed cup mushrooms, sliced
1 onion, chopped
2 cloves garlic, crushed
175g quinoa
175g risotto rice
100ml dry white wine
25g freshly grated Parmesan cheese
2tbsp snipped fresh basil leaves
1. Place the dried mushrooms in a bowl, cover with the boiling water and leave to soak for 10 mins. Then, drain and chop the mushrooms, reserving the liquid.
2. Place the chicken stock in a large pan, add the dried mushroom liquid and slowly bring to the boil. Leave on a gentle simmer.
3. Heat half the oil in a large pan, add the mushrooms and sauté over a high heat for 2-3 mins until golden brown. Transfer to a plate and set aside.
4. Add the remaining oil to the pan, add the onion and sauté for 2-3 mins. Add the chopped dried mushrooms, garlic, quinoa and rice and stir for 30 secs. Add the wine and gently simmer, stirring until the liquid has evaporated.
5. Add a ladleful of the hot stock to the rice mixture and cook, stirring until the liquid has been absorbed. Repeat until the rice is tender and the stock has all been used, usually about 15-20 mins. Stir in the reserved mushrooms, parmesan and basil and remove from the heat. Serve in bowls.
Per serving: 420 calories; 14.8g protein; 10.4g fat (2.2g saturated); 63.4g carbohydrate (sugars 5.2g); 1.7g fibre; Sodium 283mg; 0.7g salt
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