Name: Mushroom, cavolo nero and quinoa risotto
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 10 gram dried porcini mushrooms; 1/2 cup (125ml) boiling water; 1 tablespoon olive oil; 1 (80g) brown onion, finely chopped; 1 (80g) flat mushroom, coarsely chopped; 100 gram swiss brown mushrooms, thinly sliced; 2 clove garlic, crushed; 1/2 cup (100g) quinoa, rinsed, drained; 2 1/2 cup (625ml) homemade vegetable stock; 1 sprig fresh thyme; 100 gram cavolo nero, thinly sliced; 1/3 cup (25g) finely grated parmesan

Ingredients

10 gram dried porcini mushrooms

1/2 cup (125ml) boiling water

1 tablespoon olive oil

1 (80g) brown onion, finely chopped

1 (80g) flat mushroom, coarsely chopped

100 gram swiss brown mushrooms, thinly sliced

2 clove garlic, crushed

1/2 cup (100g) quinoa, rinsed, drained

2 1/2 cup (625ml) homemade vegetable stock

1 sprig fresh thyme

100 gram cavolo nero, thinly sliced

1/3 cup (25g) finely grated parmesan

Method

1.Place porcini mushrooms in a heatproof bowl and cover with the boiling water. Stand for 5 minutes.

2.Meanwhile, heat oil in a medium frying pan over medium heat. Stir onion over heat for 3 minutes or until soft. Add flat and swiss brown mushrooms and continue stirring for 3 minutes or until browned and tender. Add garlic and stir for 1 minute or until fragrant.

3.Stir in quinoa, stock and thyme. Remove porcini mushrooms from water (reserve the soaking liquid); chop coarsely. Add mushrooms and soaking liquid to pan. Bring to the boil and simmer, uncovered for 20 minutes until liquid is absorbed and quinoa is tender. Discard thyme.

4.Add cavolo nero and stir until wilted. Remove pan from heat and stir through half the parmesan.

5.Serve risotto topped with remaining parmesan.

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Ingredients

Method

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