QUINOA RISOTTO WITH SAUSAGE & MIXED MUSH­ROOMS

Women's Weekly (Malaysia) - - Living -

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.

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