Mushroom Quinoa Rissotto

Ingredients list for Mushroom Quinoa Rissotto

• 1 cup Button mushrooms quartered
• 1 cup Quinoa soaked for 2 hours
• 1/2 cup Brown rice soaked fro 2 hours
• 1 Medium onion
• 1 tablespoon Olive oil
• 2 tablespoons Butter
• 2 teaspoons Garlic finely chopped
• 1/2 cup White wine
• 5 cups Vegetable stock
• to taste Salt
• to taste Black peppercorns freshly crushed
• 1/4 cup Processed cheese grated
• 2 tablespoons Fresh cream
• to garnish Micro greens

Method

1. Finely chop onion.
2. Heat olive oil and butter in a deep non-stick pan. When the butter melts, add onion and sauté till translucent. Add garlic and sauté further for ½ minute. Add white wine and mix well. Add button mushrooms and quinoa and mix well.
3. Add brown rice and 2 cups vegetable stock and mix well. Cook for 5-7 minutes or till most of the moisture has been absorbed. Add 2 cups vegetable stock, salt, crushed peppercorns and cook till the rice is almost done.
4. Add the remaining vegetable stock and cheese and mix well. Add fresh cream and mix well. Cover and cook till the rice and quinoa are completely soft.
5. Transfer into a serving platter, sprinkle some crushed peppercorns, garnish with micro greens and serve immediately.

Nutrition Info