Mushroom & Quinoa Risotto
< 1 Hour
Serves 4
Vegetarian
Mushroom & Quinoa Risotto
Ingredients
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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Mushroom & Quinoa Risotto
< 1 Hour
Serves 4
Vegetarian
Ingredients
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.