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Mushroom quinoa risotto with hazelnut gremolata

Name: Mushroom quinoa risotto with hazelnut gremolata
Yield: 6
Ingredients: 20g unsalted butter; 1 onion, finely chopped; 40.00 ml finely chopped dried porcini mushrooms; 400g mixed mushrooms (such as Swiss brown and cup), sliced; 3 garlic cloves, finely chopped; 300g quinoa; 1.25L (5 cups) gluten-free chicken stock; 2 tsp wholegrain mustard; 40g parmesan

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by Shannon Harley

delicious. team

May 27, 2016

Try our light and easy, gluten-free risotto. Loaded with protein-rich hazelnuts and mushrooms for flavour.

20g unsalted butter
1 onion, finely chopped
2 tbs finely chopped dried porcini mushrooms
400g mixed mushrooms (such as Swiss brown and cup), sliced
3 garlic cloves, finely chopped
1 1/2 cups (300g) white quinoa, rinsed
1.25L (5 cups) gluten-free chicken stock
2 tsp wholegrain mustard
1/2 cup (40g) grated parmesan, plus extra to serve

Method

1.

Place a heavy-based deep frypan (with a lid) over medium heat. Add butter and stir until melted, then add onion and cook, stirring, for 5 minutes or until softened.
2.

Add the porcini, mixed mushrooms and two-thirds of the garlic. Cook, stirring, for 10 minutes or until softened and beginning to caramelise.
3.

Add the quinoa, stirring for 2 minutes until well coated and slightly toasted.
4.

Increase heat to high. Add 2 cups (500ml) stock and bring to the boil, then reduce heat to low. Cover and cook for 10 minutes or until stock is evaporated.
5.

Repeat process with another 2 cups (500ml) stock and cook for 10 minutes or until stock is evaporated and quinoa is al dente. Remove from heat and stir through mustard, parmesan and remaining 1 cup (250ml) stock. Set aside for 5 minutes.
6.

To make the gremolata, combine hazelnuts, parsley and lemon zest with remaining garlic. Stir through olive oil. Top risotto with gremolata to serve.