This creamy quinoa mushroom risotto recipe uses the quinoa grain alongside traditional aborio risotto rice and gives this hearty risotto dish a South American twist.
The basil and the garlic, as well as a varied selection of dried and fresh mushrooms make the dish full of flavour.
Quinoa is also a healthier grain if you are looking for a low-fat alternative to traditional risotto recipes.
Perfect for a weekend night in with the family or as a sharing dish between friends.
- 300mlboiling 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
- 2tbsp snipped fresh basil leaves
Place the dried mushrooms in a bowl, cover with the boiling water and leave to soak for 10 mins, drain, reserving the liquid and chop the mushrooms. Place the chicken stock in a large pan, add the dried mushroom liquid and slowly bring to the boil, leave on a gentle simmer.
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.
Add the remaining oil to the pan, add the onion and sauté for 2-3mins. 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 evapourated.
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 about 15-20mins. Stir in the reserved mushrooms, parmesan and basil and remove from the heat. Serve in bowls.