Creamy Quinoa Mushroom Risotto
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 15g dried mushrooms, soaked in 300ml boiling water for 10 mins
- 900ml vegetable stock
- 2 tbsp olive oil
- 200g white closed cup mushrooms, sliced
- 200g brown closed cup mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, crushed
- 175g quinoa
- 175g risotto rice
- 100ml vegetarian dry white wine
- 25g freshly grated vegetarian Parmesan-style cheese
- 2 tbsp snipped fresh basil leaves
Method
- 1
Drain the soaked mushrooms, placing the liquid in a large pan, and chop them. Add the stock to the pan too and slowly bring to a gentle simmer.
- 2
Heat half the oil in another large pan, add the mushrooms and sauté over a high heat for 2-3 minutes until golden brown. Transfer to a plate and set aside.
- 3
Add the remaining oil to the pan, add the onion and sauté for 2-3 minutes. Add the chopped dried mushrooms, garlic, quinoa and rice and stir for 30 seconds. Add the wine and gently simmer, stirring until evaporated.
- 4
Add a ladleful of hot stock and cook, stirring until absorbed. Repeat until the rice is tender and the stock has all been used (15-20 minutes). Stir in the reserved mushrooms, cheese and basil, then serve.
PER SERVING: 10.4g FAT (Excluding extras)
Creamy Quinoa Mushroom Risotto was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 15g dried mushrooms, soaked in 300ml boiling water for 10 mins
- 900ml vegetable stock
- 2 tbsp olive oil
- 200g white closed cup mushrooms, sliced
- 200g brown closed cup mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, crushed
- 175g quinoa
- 175g risotto rice
- 100ml vegetarian dry white wine
- 25g freshly grated vegetarian Parmesan-style cheese
- 2 tbsp snipped fresh basil leaves
- 1
Drain the soaked mushrooms, placing the liquid in a large pan, and chop them. Add the stock to the pan too and slowly bring to a gentle simmer.
- 2
Heat half the oil in another large pan, add the mushrooms and sauté over a high heat for 2-3 minutes until golden brown. Transfer to a plate and set aside.
- 3
Add the remaining oil to the pan, add the onion and sauté for 2-3 minutes. Add the chopped dried mushrooms, garlic, quinoa and rice and stir for 30 seconds. Add the wine and gently simmer, stirring until evaporated.
- 4
Add a ladleful of hot stock and cook, stirring until absorbed. Repeat until the rice is tender and the stock has all been used (15-20 minutes). Stir in the reserved mushrooms, cheese and basil, then serve.
PER SERVING: 10.4g FAT (Excluding extras)
Creamy Quinoa Mushroom Risotto was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
