Mushroom and quinoa risotto
* full of vitamin C for a winters need.
Serves 2
2 portabello mushrooms chopped (or 15g dried porcini mushrooms)
1 small onion
1 tbls olive oil
some dried thyme
½ cup raw quinoa
500mls chicken bone broth
15gm parmesan cheese
some parsley
cracked pepper and sea salt to season
Method
– If using dried mushrooms soak in ½ cup boiling water for 10 minutes until soft, then roughly break them apart.
Heat oil in large saucepan, add onion and cook a few minutes, add mushrooms to brown up.
Add thyme, quinoa , stock powder and 250ml water. Mix through well and cover. Let cook for 15-20 minutes on low heat until quinoa is tender.
Add another 250ml of water with the parmesan and parsely, mix through , simmer for a few minutes then serve with sea salt and pepper to your taste.
*This can be a meal itself or have as a side dish with some lean steak/chicken
*Use chicken stock instead of vegetable stock if you rather.
*Full of vitamin C and A, plus packed with protein.
