quinoa, mushroom and thyme risotto

Sunday Tasmanian - Tassie Living - - TASTE -

25g un­salted but­ter 1 onion, finely chopped ½ cup ( 125ml) dry white wine 1 ½ cups ( 300g) white quinoa 1 ½ litres hot veg­etable or chicken stock ½ cup ( 40g) finely grated parme­san sea salt and cracked black pep­per 2 ta­ble­spoons olive oil 300g Swiss brown mush­rooms, thinly sliced 2 cloves gar­lic, sliced 6 sprigs thyme ¼ cup ( 60g) mas­car­pone

Melt the but­ter in a medium saucepan over medium heat. Add the onion and cook, stir­ring oc­ca­sion­ally, for 4– 5 min­utes or un­til soft­ened. Add the wine and cook for 3– 4 min­utes or un­til re­duced. Add the quinoa and cook, stir­ring, for 1– 2 min­utes. Add the stock, 1 cup ( 250ml) at a time, adding more stock once ab­sorbed, and cook, stir­ring fre­quently, for 25– 30 min­utes or un­til the quinoa is just cooked. Re­move from the heat, stir through half the parme­san, salt and pep­per and set aside.

Heat the oil in a non- stick fry­ing pan over high heat. Add the mushroom, gar­lic, thyme, salt and pep­per and cook, stir­ring oc­ca­sion­ally, for 4– 6 min­utes or un­til golden. Add half the mushroom mix­ture and the mas­car­pone to the risotto and stir to com­bine. Di­vide be­tween bowls and top with re­main­ing mushroom and parme­san to serve. Serves 4.

pho­tog­ra­phy An­son Smart styling Steve Pearce recipes Jessica Brook

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