Exotic mushrooms, sour cream and fragrant garlic are all added to a creamy quinoa risotto, topped with truffle zest. Crispy kale leaves add crunch to this rich dish, along with a sprinkling of fresh parsley. This dish is mega moreish, how could you resist?
Mushie & Truffle Quinoa Risotto
Mushie & Truffle Quinoa Risotto
with crispy kale & truffle zest
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Kale
- Mixed Exotic Mushrooms
- Onion
- Onions
- Quinoa
- Sour Cream
- Truffle Zest
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
MASSAGE THE KALE
Preheat the oven to 200°C. Boil the kettle. Place the shredded kale on a roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside. Dilute the vegetable stock with 400ml of boiling water.
CREAMY QUINOA RISOTTO
Place a pot or deep saucepan (large enough for the risotto) over a medium-high heat with a drizzle of oil. When hot, add the diced onion and sauté for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Add the quinoa and fry for about a minute, shifting constantly. Pour in the diluted stock and some seasoning and bring to a simmer. Gently cook for 20-25 minutes, stirring frequently. On completion, the quinoa should be cooked and have thickened enough to hold its shape on a plate.
GOLDEN MUSHROOMS
Place the tray of kale in the hot oven and roast for 8-10 minutes until crispy. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 4-5 minutes until soft and golden, shifting occasionally. Season to taste. When the quinoa is done, stir through the grated cheese, ½ the sour cream, ½ the fried mushrooms, and a generous knob of butter (optional).
SO MUSH YUM!
Plate up a mound of the mushroom quinoa risotto. Top with the remaining fried mushrooms, dollop over the remaining sour cream and sprinkle over the truffle zest (to taste). Side with the crispy kale and sprinkle over the chopped parsley. Dig in!
Kale - 50g
Vegetable Stock - 7,5ml
Onion - 1
Garlic Clove - 1
Quinoa - 100ml
Mixed Exotic Mushrooms - 125g
Grated Italian-style Hard Cheese - 15ml
Sour Cream - 50ml
Truffle Zest - 2,5ml
Fresh Parsley - 4g
MASSAGE THE KALE
Preheat the oven to 200°C. Boil the kettle. Place the shredded kale on a roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside. Dilute the vegetable stock with 600ml of boiling water.
CREAMY QUINOA RISOTTO
Place a pot or deep saucepan (large enough for the risotto) over a medium-high heat with a drizzle of oil. When hot, add the diced onion and sauté for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Add the quinoa and fry for about a minute, shifting constantly. Pour in the diluted stock and some seasoning and bring to a simmer. Gently cook for 20-25 minutes, stirring frequently. On completion, the quinoa should be cooked and have thickened enough to hold its shape on a plate.
GOLDEN MUSHROOMS
Place the tray of kale in the hot oven and roast for 8-10 minutes until crispy. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 5-6 minutes until soft and golden, shifting occasionally. Season to taste. When the quinoa is done, stir through the grated cheese, ½ the sour cream, ½ the fried mushrooms, and a generous knob of butter (optional).
SO MUSH YUM!
Plate up a mound of the mushroom quinoa risotto. Top with the remaining fried mushrooms, dollop over the remaining sour cream and sprinkle over the truffle zest (to taste). Side with the crispy kale and sprinkle over the chopped parsley. Dig in!
Kale - 100g
Vegetable Stock - 15ml
Onion - 1
Garlic Clove - 1
Quinoa - 200ml
Mixed Exotic Mushrooms - 250g
Grated Italian-style Hard Cheese - 30ml
Sour Cream - 100ml
Truffle Zest - 5ml
Fresh Parsley - 8g
MASSAGE THE KALE
Preheat the oven to 200°C. Boil the kettle. Place the shredded kale on a roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside. Dilute the vegetable stock with 800ml of boiling water.
CREAMY QUINOA RISOTTO
Place a large pot or deep saucepan (large enough for the risotto) over a medium-high heat with a drizzle of oil. When hot, add the diced onion and sauté for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Add the quinoa and fry for about a minute, shifting constantly. Pour in the diluted stock and some seasoning and bring to a simmer. Gently cook for 20-25 minutes, stirring frequently. On completion, the quinoa should be cooked and have thickened enough to hold its shape on a plate.
GOLDEN MUSHROOMS
Place the tray of kale in the hot oven and roast for 8-10 minutes until crispy. Place a large pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 6-7 minutes until soft and golden, shifting occasionally. You may need to do this step in batches. Season to taste. When the quinoa is done, stir through the grated cheese, ½ the sour cream, ½ the fried mushrooms, and a generous knob of butter (optional).
SO MUSH YUM!
Plate up a mound of the mushroom quinoa risotto. Top with the remaining fried mushrooms, dollop over the remaining sour cream and sprinkle over the truffle zest (to taste). Side with the crispy kale and sprinkle over the chopped parsley. Dig in!
Kale - 150g
Vegetable Stock - 22,5ml
Onions - 2
Garlic Cloves - 2
Quinoa - 300ml
Mixed Exotic Mushrooms - 375g
Grated Italian-style Hard Cheese - 45ml
Sour Cream - 150ml
Truffle Zest - 7,5ml
Fresh Parsley - 12g
MASSAGE THE KALE
Preheat the oven to 200°C. Boil the kettle. Place the shredded kale on a roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. Set aside. Dilute the vegetable stock with 1l of boiling water.
CREAMY QUINOA RISOTTO
Place a large pot or deep saucepan (large enough for the risotto) over a medium-high heat with a drizzle of oil. When hot, add the diced onion and sauté for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Add the quinoa and fry for about a minute, shifting constantly. Pour in the diluted stock and some seasoning and bring to a simmer. Gently cook for 20-25 minutes, stirring frequently. On completion, the quinoa should be cooked and have thickened enough to hold its shape on a plate.
GOLDEN MUSHROOMS
Place the tray of kale in the hot oven and roast for 8-10 minutes until crispy. Place a large pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 6-7 minutes until soft and golden, shifting occasionally. You may need to do this step in batches. Season to taste. When the quinoa is done, stir through the grated cheese, ½ the sour cream, ½ the fried mushrooms, and a generous knob of butter (optional).
SO MUSH YUM!
Plate up a mound of the mushroom quinoa risotto. Top with the remaining fried mushrooms, dollop over the remaining sour cream and sprinkle over the truffle zest (to taste). Side with the crispy kale and sprinkle over the chopped parsley. Dig in!
Kale - 200g
Vegetable Stock - 30ml
Onions - 2
Garlic Cloves - 2
Quinoa - 400ml
Mixed Exotic Mushrooms - 500g
Grated Italian-style Hard Cheese - 60ml
Sour Cream - 200ml
Truffle Zest - 10ml
Fresh Parsley - 15g
Woolies Products in this dish
