Mushroom quinoa risotto with hazelnut gremolata (Gluten-Free)

July 31, 2019

 

Ingredients
  • 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

Method

 

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.

Please reload

Recent Posts

November 6, 2019

Please reload

Archive

Please reload

Tags