This mushroom risotto recipe is the perfect wintery quick and easy weeknight tea, taking a maximum of 25-30 minutes. It is both comforting and bursting with flavour, and you don’t need to be an excellent cook to make it. All it requires to make it is to be stirred continually, adding a little bit more vegetable stock as you go on. If you don’t like quinoa, you can also swap it for rice. If you do choose to swap it for rice, we love a 50/50 combination of basmati and wild rice as it makes it more interesting and beneficial.
If you can get hold of them, we highly recommend you using chestnut mushrooms instead of regular white ones, as they have a really nice earthy flavour and make this dish extra special. Shittake or wild mushrooms are also brilliant for this, but chestnut mushrooms are more ideal for everyday. To give it a lovely zing, the juice of a lemon is also added in along with mixed herbs, salt & pepper, and some Oatly or Alpro soya cream to add that creaminess that we all know and love in a risotto. Unlike traditional dairy cream, Oatly and soya cream are both much lower in fat and less sickly, so you can devour it all guilt free.
Serve with a tasty rocket, spinach,and watercress salad with some fresh beetroot, and sprinkle some chopped spring onions and pine nuts over the top and you’re good to go!
|Chestnut Mushroom & Spinach Quinoa Risotto|| |
- Serves 4
- Olive oil, for frying
- 16 Chestnut mushrooms, sliced
- 4 Garlic cloves, crushed
- 6oz Quinoa, rinsed
- Vegetable stock (We use vegan bouillon which is really nice. Usually we use about 1 tbsps worth for 1 person, so for 4 people you'd probably need 4 tbsps. With stock you'll just need to play it by ear)
- 4 tsp Mixed herbs
- Juice of 2 lemons
- About ½ cup Oatly or soya cream
- 4 Handfuls of fresh spinach
- Salt & pepper, to taste
- A rocket, spinach and watercress salad to serve
- Ready to eat beetroot (optional)
- Spring onions, chopped (optional)
- A small handful of pine nuts (optional)
- In a small frying pan, sauté the mushrooms and garlic in the olive oil until cooked.
- Add the quinoa and a bit of vegetable stock to the pan, then add in the mixed herbs and lemon juice.
- Stir continually as the quinoa cooks, and keep adding a bit more stock as you go.
- When the quinoa has almost finished cooking, pour in the soya or oatly cream and allow a few minutes for the quinoa to absorb it.
- Lastly, add in the spinach for the last minute of cooking, stir in and allow to wilt.