SunRice

Mushroom & Quinoa Risotto

I am using:

Prep time

15min

Cook time

60min

Enjoy Italian cuisine at home with this delicious mushroom and quinoa risotto recipe! Try out this tasty dish for a healthy lunch or dinner idea.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 150 g SunRice Naturally Rice & Quinoa

  • 400 g Button Mushrooms (halved)

  • 4 tbsp Olive Oil

  • 200 ml Dry White Wine

  • 1 Onion (finely diced)

  • 1 clove Garlic (finely diced)

  • 150 g Quinoa

  • 800 ml Chicken or Vegetable Stock

  • 2 tbsp Butter

  • 1 tbsp Parsley (chopped)

  • 3½ tbsp Parmesan Cheese (grated)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Mushroom & Quinoa Risotto

Method

  • Brown the mushrooms in 2 tablespoons of hot oil in a frying pan for 3-4 minutes and then remove from the pan. Deglaze the pan with the wine and pour the resultant liquid over the mushrooms.

  • Put the rest of the oil in the pan and return to the heat. Fry the onions and the garlic together briefly.

  • Add the rice and quinoa, fry until translucent and pour in the mushroom liquid.

  • Bring to the boil and add a little stock.

  • Cook the risotto over a moderate heat, stirring continually. Keep adding stock, a little at a time, and allowing it to be absorbed by the rice and quinoa.

  • Continue until the risotto is creamy and the grains retain a slight bite (around 20 minutes).

  • Finally, stir the mushrooms, butter, parsley and parmesan through the risotto, season to taste with salt and ground black pepper, and serve.

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