For

Healthy Food Guide (Australia) - - RECIPES -

for 3–4 min­utes, or un­til golden; re­move from pan. Re­turn pan to high heat and add a sec­ond tea­spoon of oil. Add chicken and cook, stir­ring oc­ca­sion­ally, for 3–4 min­utes, or un­til golden; re­move from pan. 3 Re­turn pan to medium heat. Add re­main­ing oil and onion. Cook, stir­ring, for 5 min­utes, or un­til soft­ened. Add the gar­lic and zuc­chini and cook, stir­ring, for 1 minute, or un­til fra­grant. Add the quinoa and stir for 1–2 min­utes, or un­til grains are coated in oil. Re­turn chicken to pan with half of the mush­rooms (re­serve re­main­ing mush­rooms). 4 Add the sim­mer­ing stock, one cup at a time, stir­ring con­stantly and mak­ing sure the stock is ab­sorbed be­fore adding more. This will take 15–20 min­utes; the quinoa should be al dente yet creamy. Stir through parme­san, chives and spinach. Cover and set aside for 2–3 min­utes. 5 Mean­while, place toma­toes on a bak­ing tray lined with bak­ing pa­per. Roast for 10 min­utes, or un­til skins start to blis­ter. Di­vide the risotto be­tween 4 serv­ing bowls and top with toma­toes and the re­served mush­rooms.

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