Quinoa risotto – with mushrooms, leek and spinach

quinoa risotto with mushrooms, leek and spinach

Quinoa risotto – with mushrooms, leek and spinach

Does anyone else find risotto annoying, time consuming and difficult to cook? I have some good news. You can make a beautiful dinner of quinoa risotto, and it only takes about 20 minutes to cook!

Method for quinoa risotto

The basic steps are to cook 1/2 a leek and a clove of crushed garlic for 2 minutes over medium heat, then add 160 g of sliced mushrooms and cook for a minute.

Then you can add 1/2 cup of quinoa and 1 cup of vegetable stock, bring to the boil, then lower heat and simmer for 12 minutes. Add 80 g of spinach, stir through and simmer for a further 2 minutes.

Stir through half of 20 g of finely grated parmesan, and then sprinkle the rest of the parmesan on the top of each serving. It serves two.


It is REALLY delicious 🙂 I was going to make it without the parmesan, but I am glad that I added it, even though it will give me hell. It makes the dish so creamy and delicious.

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