Creamy Quinoa Mushroom Risotto |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Before starting exercise, boost your energy levels with this creamy risotto. The quinoa and rice both provide slow release energy, which helps keep blood sugar levels stable and provide a steady supply of carbohydrate to keep you feeling energised for longer while you exercise. Ingredients:
1 14 boiling water |
3 1/4 tsp mixed dried mushrooms |
4 1/4 c. chicken or vegetable stock |
2 tbsp olive oil |
1 c. white closed cup mushrooms, sliced |
1 c. brown closed cup mushrooms, sliced |
1 onion, chopped |
2 cloves garlic, crushed |
3/4 c. quinoa |
3/4 c. risotto rice |
1/4 c. dry white wine (the alcohol evaporates during cooking) |
1 c . freshly grated parmesan cheese |
2 tbsp fresh basil leaves, snipped |
Directions:
1. Place the dried mushrooms in a bowl, cover with the boiling water and leave to soak for 10 minutes. Then drain – reserving the liquid - and chop the mushrooms.
2. Place the chicken stock in a large pan, add the dried mushroom liquid and slowly bring to the boil. Leave on a gentle simmer.
3. Heat half the oil in a large pan, add the mushrooms and sauté over a high heat for 2-3 minutes until golden brown. Transfer to a plate and set aside.
4. Add the remaining oil to the pan, add the onion and sauté for 2-3 minutes. Add the chopped dried mushrooms, garlic, quinoa and rice, and stir for 30 seconds. Add the wine and gently simmer, stirring until the liquid has evaporated.
5. Add a ladleful of the hot stock to the rice mixture and cook, stirring until the liquid has been absorbed. Repeat until the rice is tender and the stock has all been used (about 15-20 minutes).
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