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