Mushroom Quinoa Risotto (Vegan)
A dish that almost looks too tasty to eat... until you taste it!
Ingredients:
- 5 cups of vegetable stock
- 1 large white onion – chopped
- 1 or 2 cloves of garlic – crushed
- 90ml Zaytoun olive oil
- Cube of butter (optional)
- 375ml Quinoa
- 60ml dry white wine
- 350g of mixed Wild Mushrooms
- Natural Salt to taste
- 30ml True Origin Dill Mustard
- Small bunch of fresh dill
Method:
- Heat 800ml of vegetable stock and allow to simmer.
- Gently fry the diced onion in 45ml olive oil until just golden and transparent. Add the crushed garlic and fry for another minute.
- Add 375ml quinoa and lightly fry. Once the quinoa has absorbed the juices in the pan, add 60ml white wine.
- Cook until all the wine is absorbed. Then add stock, one ladle at a time, allowing the stock to be absorbed between each ladle full of stock added.
- When all the stock has been added, put a lid on the pan, remove from heat and set aside to rest.
- Gently fry 350g mixed wild mushrooms in 45ml olive oil (add a pat of butter if you like) and season with Natural Salt.
- Before serving, stir 30ml Dill Mustard into the quinoa with some chopped fresh dill.
- Serve the mushrooms on top of the risotto.