Creamy Quinoa Mushroom Risotto

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 1 Review

Recipe by Cook Vegetarian
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

Nutritional Information:

Calories: 420
Fat: 10.4gg

How To Cook

  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.
    5. http://www.moretomushrooms.com
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Comments

1 person has helped to review this recipe.

Posted by rousieee on August 26, 2024

This was nice, the quinoa gives it an extra texture and it was quite easy to make (my first risotto attempt too as it’s one of the other half’s specialities!) We’ll have it again smile

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Creamy Quinoa Mushroom Risotto
  • Recipe by Cook Vegetarian
  • 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
    How to Cook
  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.
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