Weeknight risotto: mushroom and sprouts

Name: Weeknight risotto: mushroom and sprouts
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil, plus extra to serve; 80g unsalted butter; 2 garlic cloves, crushed; 1 onion, finely chopped; 250g small button mushrooms, trimmed; 250g small Swiss brown mushrooms, trimmed; 4 thyme sprigs, leaves picked; 40.00 ml finely chopped chervil, plus extra leaves to serve; 300g quinoa; 1.25l mixed vegetables; 250g brussels sprouts, leaves separated; 80g parmesan; Finely grated zest plus juice of 1 lemon; Creme fraiche, to serve

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https://healthimprovements.info/recipes/weeknight-risotto-mushroom-sprouts/7u8oogwc — Weeknight risotto: mushroom and sprouts

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by Dan Churchill

Jun 24, 2019

“When we think risotto, we think that awesome creamy arborio rice… It’s a comfort love, and one that my dad used to make a lot. Known for its heavy nature, I wanted to create an option that is cleaner but still comforting. There are a few basic techniques involved with a good risotto, which I have simplified, but you’ll still max out on flavour” - Dan Churchill.

2 tbs extra virgin olive oil, plus extra to serve
80g unsalted butter
2 garlic cloves, crushed
1 onion, finely chopped
250g small button mushrooms, trimmed
250g small Swiss brown mushrooms, trimmed
4 thyme sprigs, leaves picked
2 tbs finely chopped chervil, plus extra leaves to serve
1 1/2 cups (300g) tri-colour quinoa
5 cups (1.25L) vegetable or chicken stock, warmed
250g brussels sprouts, leaves separated
1 cup (80g) finely grated parmesan
Finely grated zest plus juice of 1 lemon
Creme fraiche, to serve

Method

1.

Heat oil and butter in a large, heavybased saucepan over medium-high heat. Add garlic and onion, and cook, stirring, for 4-5 minutes or until onion is softened. Stir in mushrooms and cook for 6-7 minutes or until mushrooms have softened. Stir in herbs and quinoa. Cook, stirring, for 1-2 minutes or until the quinoa is coated in the oil.
2.

Stir in the stock and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 25-30 minutes or until the quinoa is cooked and has absorbed three-quarters of stock. Stir in brussels sprout leaves and parmesan, and cook for 1-2 minutes or until softened. Stir in the lemon zest and juice. Season to taste.
3.

Divide risotto among serving bowls and top with a spoonful of creme fraiche. Drizzle with extra oil to serve.