Creamy quinoa mushroom risotto
Quinoa adds a great nutty texture and flavour to this earthy mushroom risotto.
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
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You will need
- 2 tablespoons olive oil
- 250g Sainsbury's SO Organic white mushrooms, sliced
- 250g Sainsbury's SO Organic chestnut mushrooms, sliced
- 1 onion, peeled and chopped
- 2 garlic cloves, crushed
- 175g quinoa
- 175g arboria risotto rice
- 100ml dry white wine
- 900ml chicken or vegetable stock
- Parmesan shavings, to serve
- Basil leaves, to serve
Recipe Information
Step by step guide to making Creamy quinoa mushroom risotto
- Heat half the oil in a large pan, add the mushrooms, and sauté over a high heat for 2-3 minutes until golden.
- Add the remaining oil to the pan, add the onion and sauté for 2-3 minutes. Add the garlic, quinoa and rice and stir for 30 seconds.
- Pour in the white wine and gently simmer, stirring until the liquid has evaporated.
- Add a ladleful of hot stock to the rice mixture and cook, stirring until the liquid has been absorbed. Repeat until the rice is tender and the stock has all been used (this will take 15-20 minutes).
- Serve in bowls and garnish with parmesan shavings and basil.
* Please note, this recipe is not suitable for vegetarians as it contains parmesan.
Summary of customer ratings and reviews
Nutritional information for Creamy quinoa mushroom risotto
Nutritional information for Creamy quinoa mushroom risotto
Nutrition type | per serving |
---|---|
Calories | 420 kcal |
Total Fat | 10.4g |
Saturated Fat | 2.2g |
Salt | 0.7g |
Sugar | 5.2g |
This recipe is:
- No gluten products
- No egg products
Here are your recipe ingredients
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£2.80
£1.12/100ml
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99p
99p/kg
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22p
22p/ea
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Nectar Price
Nectar Price
£1.50
£6.00/kg
Without Nectar
£2.15
£8.60/kg
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£2.40
£4.80/kg
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£2.50
£31.25/kg
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52p
17p/10g
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