Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Check out this mouth-watering recipe for Risotto with Quinoa and Mushrooms, served with a fresh squeeze of lemon. Full video here:
2 cups white quinoa 2 cups dry white wine 1 large chopped onion 2 cups chicken stock 2 cups fresh sliced mushrooms 1 cup Extra Virgin Avocado oil ½ cup cream 3 leaves silverbeet, sliced thinly Oregano for garnishing (or your choice of herbs) Parmesan cheese shavings Salt to taste Lemon to garnish
Fry the mushrooms. Set aside.
Put onions and quinoa in the pan and sauté in the avocado oil. Add a cup of stock and cook until the liquid is absorbed. Add one cup of wine and continue cooking until the liquid has evaporated. Repeat with the final cup of stock and wine.
Add the silverbeet, then the mushrooms, cream and salt to taste. Mix in oregano leaves and sprinkle with Parmesan cheese shavings.