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Monday, April 30, 2012

Mushroom and Baby Spinach Quinoa Risotto

Mushroom and Baby Spinach Quinoa Risotto


1 garlic clove
1/2 red onion
20g EVOO
100g white white
340g soaked quinoa (overnight preferably) 
10 swiss brown button Mushrooms sliced
200g tomato puree
700g water
2 Tbsp vegetable Stock concentrate 
100g baby spinach


Place Garlic and onion in bowl - Speed 7 for 5 seconds
Add oil and saute on 100 for 3 minutes, speed 1
Add wine and drained quinoa and saute on 100 for 3 minutes speed 1 - Reverse
Add remaining ingredients and cook on 100 for 30 minutes speed 1 - Reverse 

Place baby spinach at bottom of Thermoserver and pour quinoa on top, let rest for 5 minutes then stir well.
Top with Parmesan if you wish.

Thanks Quirky Cooking for helping me get my measurements correct - quirkycooking.blogspot.com

NB:  IF you're using soaked Quinoa you might want to lower the water content by 150g or so.  Depending on how you like your risotto texture to be....obviously when it's been soaked it's holding a lot of water already.  Hope that makes sense.





3 comments:

  1. Replies
    1. Thanks Jo and thanks for the inspiration from your Mexican one! :-)

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