Mushroom Quinoa Risotto (Vegan)

A dish that almost looks too tasty to eat... until you taste it! 

Ingredients:
  • 5 cups of vegetable stock
  • 1 large white onion – chopped
  • 1 or 2 cloves of garlic – crushed
  • 90ml Zaytoun olive oil
  • Cube of butter (optional)
  • 375ml Quinoa
  • 60ml dry white wine
  • 350g of mixed Wild Mushrooms
  • Natural Salt to taste
  • 30ml True Origin Dill Mustard
  • Small bunch of fresh dill
Method:
  1. Heat 800ml of vegetable stock and allow to simmer.
  2. Gently fry the diced onion in 45ml olive oil until just golden and transparent. Add the crushed garlic and fry for another minute.
  3. Add 375ml quinoa and lightly fry. Once the quinoa has absorbed the juices in the pan, add 60ml white wine.
  4. Cook until all the wine is absorbed. Then add stock, one ladle at a time, allowing the stock to be absorbed between each ladle full of stock added.
  5. When all the stock has been added, put a lid on the pan, remove from heat and set aside to rest.
  6. Gently fry 350g mixed wild mushrooms in 45ml olive oil (add a pat of butter if you like) and season with Natural Salt.
  7. Before serving, stir 30ml Dill Mustard into the quinoa with some chopped fresh dill.
  8. Serve the mushrooms on top of the risotto.
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