How to make Mushroom Quinoa Rissotto -
Mushroom risotto made with the super foods – quinoa and brown rice
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Button mushrooms (बटन मशरूम), Quinoa
Cuisine : Italian
Course : Rice
For more recipes related to Mushroom Quinoa Rissotto checkout Mushroom Dum Biryani, Pot Mushroom Rice, Kumbh Pulao, Chilli Mushroom Fried Rice . You can also find more Rice recipes like Suran Ki Khichdi Fiery Tadka Pulao - SK Khazana Asparagus Risotto Lagan ki Murgh Biryani
Mushroom Quinoa Rissotto Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 1.30-2 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mushroom Quinoa Rissotto Recipe
Button mushrooms quartered 1 cup
Quinoa soaked for 2 hours 1 cup
Brown rice soaked fro 2 hours 1/2 cup
Medium onion 1
Olive oil 1 tablespoon
Butter 2 tablespoons
Garlic finely chopped 2 teaspoons
White wine 1/2 cup
Vegetable stock 5 cups
Salt to taste
Black peppercorns freshly crushed to taste
Processed cheese grated 1/4 cup
Fresh cream 2 tablespoons
Micro greens to garnish
Method
Step 1
Finely chop onion.
Step 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.
Step 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.
Step 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.
Step 5
Transfer into a serving platter, sprinkle some crushed peppercorns, garnish with micro greens and serve immediately.
Nutrition Info
Calories : 890 Kcal
Carbohydrates : 17.3 gm
Protein : 128.2 gm
Fat : 34.2 gm
Other : 7.1
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
