Wild Mushroom Quinoa Risotto
From ‘Honestly Healthy for Life’ by Natasha Corrett and Vicki Edgson
Servings Prep Time
4 10minutes
Cook Time
30minutes
Servings Prep Time
4 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Sauté 1 clove of the garlic in a pan with the sunflower oil for about 1 minute.
  2. Add the stock and the quinoa and after about 5 minutes add about half the mushrooms.
  3. In a separate pan melt about 1 tbsp of butter and sauté the rest of the garlic until soft before adding the rest of the mushrooms for about 3-4 minutes.
  4. After 10 minutes of cooking, the quinoa should have absorbed all of the water – keep stirring then add a further 50mls or so of boiling water.
  5. Continue to stir and when it’s almost cooked add the goats cheese and take off the heat and allow to sit for about 5 minutes.
  6. In a small pan, melt the remaining butter and toss in the parsley.
  7. To serve, add the softened mushrooms and poor over the parsley butter.