QUINOA RISOTTO WITH SAUSAGE & MIXED MUSHROOMS
Prep 10 mins | Cook 40 mins | Serves 4 | Per Serve 393 kcal
2 tsps olive oil ½ sausage, chopped 1 onion, chopped 1 garlic clove, crushed 250g mushrooms, sliced 200g Swiss brown mushrooms, sliced 150g exotic mix mushrooms, sliced 1 cup white quinoa, rinsed, drained
1 tsp thyme leaves 3 cups salt-reduced vegetable stock 2 cups water 140g packet baby kale leaves 250g punnet cherry tomatoes, halved Crumbled goat’s cheese (optional) Dried chilli akes, to serve
1. In a large saucepan, heat oil on medium. Saute sausage, onion and garlic, 1 to 2 mins, until tender. 2. Add mushrooms to pan and cook, stirring 2 to 3 mins, until tender. Stir in quinoa and thyme. Cook 1 to 2 mins, until well coated in mixture. 3. Pour in stock, mixing well. Bring to the boil. Reduce heat to low and simmer 15 to 20 mins, until liquid is absorbed and quinoa is tender. 4. Stir kale and tomatoes through. Cook, stirring, 1 to 2 mins, until kale is wilted and tomatoes are tender. Serve topped with goat’s cheese and a sprinkle of chilli akes.