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)
  1. In a small frying pan, sauté the mushrooms and garlic in the olive oil until cooked.
  2. Add the quinoa and a bit of vegetable stock to the pan, then add in the mixed herbs and lemon juice.
  3. Stir continually as the quinoa cooks, and keep adding a bit more stock as you go.
  4. 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.
  5. Lastly, add in the spinach for the last minute of cooking, stir in and allow to wilt.
Recipe by In The Kitchen With Em & Lou at