Mushroom and Spinach Quinoa Risotto

As the weather has gotten cooler in Australia and winter has begun, it is time to bring you some of my favourite winter recipes.

I am a big fan of risotto dishes, but had never tried them with quinoa (instead of rice). Quinoa has become quite the staple in my household and on this blog .

I wondered if quinoa would work in risotto instead of rice and sure enough it does.

So, for my first quinoa risotto dish, I decided to make Mushroom and Quinoa Risotto. The cooking method is very similar to the traditional version of risotto.

It tastes fairly similar, maybe a little bit firmer, but I think the quinoa holds its texture a bit better than rice. So it really is a great substitute and one that I using again in my risotto dishes.

If you are wondering what nutritional yeast is. It is a deactivated, cultured yeast that has a cheesy flavour.

It is high in B vitamins and is gluten free. Nutritional yeast is popular amongst vegans and vegetarians. It is used in this dish as a substitute for parmesan.

You can buy nutritional yeast as most health food shops and also online.

Enjoy

Ness xo

Mushroom & Spinach Quinoa Risotto

• Author: Vanessa Vickery

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Ingredients

• 2 tablespoons coconut oil (you can also use olive oil)
• 1 medium onion, diced
• 2 cups mushrooms, sliced
• 1/2 cup white wine (organic wine is best, if you can find it)
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1 1/2 cups quinoa, rinsed
• 2 cups vegetable stock (organic, natural or home made is preferred)
• 2 cups baby spinach
• Nutritional yeast, to taste
• Salt, to taste

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Instructions

1. Heat large fry pan on moderate high heat and add oil.
2. Add onion and cook for 3-5 minutes until soft and translucent.
3. Add mushrooms and cook for 2 minutes or until soft.
4. Add wine, sage and thyme and cook until the wine is fully absorbed.
5. Add quinoa and stir for 1 minute.
6. Add stock and reduce heat to low and simmer, covered for 20 – 25 minutes or until the quinoa is translucent and tender.
7. Add baby spinach and stir it through the risotto.
8. Add nutritional yeast and salt and serve.

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