How to make Mushroom Quinoa Rissotto -

Mushroom risotto made with the super foods – quinoa and brown rice

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Button mushrooms (बटन मशरूम), Quinoa

Cuisine : Italian

Course : Rice

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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 King Prawn Pulao Palak Aur Gajar Pulao Kuttu Khichdi Mixed Vegetable Palak Tahiri

Mushroom Quinoa Rissotto

Mushroom Quinoa Rissotto Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.