Healthy Recipe for Mixed Mushroom Quinoa Risotto

Posted in Nutrition

Our Quinoa Risotto is high on protein, balanced in the set of amino acids it offers and is also high on magnesium and iron whilst gluten free and easy to digest. So what’s not to like?
Have a serve of a brand new vegetarian recipe from goodnessis.com and enjoy.

Ingredients:

(Serves 3 – 4)

  • 350 – 500g mixed mushrooms, roughly chopped
  • Small handful dried shitake mushrooms (soaked in 1/4 cup boiling water until softened, then cut roughly using kitchen scissors)
  • 1 tab olive oil
  • 6 – 8 whole sprigs fresh thyme
  • 6 – 8 whole sprigs fresh marjoram (can replace with oregano)
  • 1/2 cup red quinoa, rinsed
  • 1/2 cup arborio rice
  • 500ml vegetable stock
  • Freshly cracked black pepper
  • Generous quantity of grated parmesan cheese and/or crumbled feta
  • Handful pine nuts

Recipe:

Add fresh mushrooms to the pan. The mushrooms will fill the pan, but don’t worry as they will reduce in size. Let cook for about 5 minutes or until softened. Stir regularly.

Add rice and quinoa and mix in with the mushrooms until the rice is slightly translucent in colour. Add the dried shitake mushrooms with the liquid. Stir. Let mixture absorb almost all of the liquid.
Note = It will look quite overcrowded with mushrooms as this stage, however remember that the rice grains will increase in size.

Once mushroom liquid is absorbed, add approximately 1/4 cup of stock. Stir through, and then allow the liquid to be absorbed almost completely. Continue this process until all stock has been used, and rice and quinoa grains are cooked (test by tasting). At this point, you may need to add a little more stock/water if rice grains are not cooked. Note = the quinoa grains will still be slightly crunchy.

Note = Avoid adding too much extra liquid as you don’t want your risotto too soggy. Avoid allowing mixture to absorb all liquid as will be too dry. Remember that as you take it off the heat, the grains will continue to cook and absorb any remaining liquid.)

Turn off heat. Remove herb stalks (slide off any remaining leaves with fingers into risotto). Add parmesan and/or feta (enough to make a creamy-like consistency or adjust to taste), pine nuts and pepper to taste. Taste before adding salt, as dish is already quite salty. Serve as is with extra parmesan shavings. Best enjoyed with roasted beetroot and a salad of green leaves.

Posted in Nutrition