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
11/2 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
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.
Add the porcini, mixed mushrooms and two-thirds of the garlic. Cook, stirring, for 10 minutes or until softened and beginning to caramelise.
Add the quinoa, stirring for 2 minutes until well coated and slightly toasted.
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.
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.
To make the gremolata, combine hazelnuts, parsley and lemon zest with remaining garlic. Stir through olive oil. Top risotto with gremolata to serve.