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Creamy Quinoa Mushroom Risotto

A deliciously creamy mushroom risotto, made even better with organic quinoa.

Customer Rating:
5.0 (1 votes)

Posted by: andrew@realfoods.co.uk
On:

Cuisine

Spanish

Time

30 - 60 mins

Skill Level

Confident

Serves

4

Courses etc.

Main Courses
Side dishes
Starters

You will need

IngredientAdd
15g dried mushrooms, soaked in 300ml boiling water for 10 mins More products
900ml vegetable stock More products
2 tbsp olive oil More products
200g white closed cup mushrooms, sliced More products
200g brown closed cup mushrooms, sliced More products
1 onion, chopped More products
2 garlic cloves, crushed More products
175g quinoa More products
100ml white wine More products
25g freshly grated vegetarian Parmesan-style cheese
2 tbsp snipped fresh basil leaves More products
175 g risotto rice More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • 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.
  • 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.
  • 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.
  • 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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