What are the main ingredients in Leek & Mushroom Quinoa Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Leek & Mushroom Quinoa Risotto?

Calories: 823, Carbs: 104 grams, Fat: grams, Protein: 28.1 grams, Sugar: 13.3 grams, Salt: 1200 grams

How do I prepare Leek & Mushroom Quinoa Risotto?

CREAMY: When the quinoa is done, stir through the rinsed spinach, the grated cheese, ½ the fried mushrooms, ½ the crème fraîche, and a generous knob of butter (optional). Loosen with a splash of hot water until a desired consistency. Add the lemon juice and zest (to taste), and season to taste. LEEKS: Boil the kettle. Thoroughly rinse the halved leeks. Thinly slice ½ of the leeks, and cut the remaining ½ into 2-3cm long pieces. Dilute the vegetable stock with 600ml of boiling water. QUINOA: Place a pot over a medium-high heat with a drizzle of oil. When hot, add the sliced leeks 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. Add the picked thyme and the wine, and cook until almost completely evaporated. Pour in the diluted stock and bring to a simmer. Cook for 20-25 minutes, stirring frequently. The quinoa should be cooked and have thickened enough to hold its shape on a plate. HAZELNUTS: Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. MUSHIES: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 5-6 minutes until soft, shifting occasionally. In the final minute, add the remaining thyme. Remove from the pan, season, and cover to keep warm. CHAR: Return the pan to a medium-high heat. Brush the cut-side of the leek pieces with oil. When the pan is hot, place the leek pieces cut-side down and cook for 2-4 minutes until charred. Toss in a knob of butter (optional) and a tiny splash of water, pop on the lid, and cook for 1-2 minutes until softened. Remove from the pan, season, and cover to keep warm. RISOTTO: Plate up the leek & mushroom quinoa risotto. Top with the charred leeks, the remaining mushrooms, and dollops of the remaining crème fraîche. Sprinkle over the chopped hazelnuts and any remaining lemon zest. Side with any remaining lemon wedges.

What should be prepared from my kitchen to make Leek & Mushroom Quinoa Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Leek & Mushroom Quinoa Risotto

Get ready to leek your lips! Silky charred leeks, earthy fried mushrooms & dollops of creamy crème fraîche top this rich leek & mushroom quinoa risotto. Sprinkle over toasted hazelnuts for crunch and lemon zest for zing, and it’s ready to enjoy.

Leek & Mushroom Quinoa Risotto

with spinach, hazelnuts & fresh thyme

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Creme Fraiche
Fresh Thyme
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Hazelnuts
Leeks
Lemon
Lemons
Spinach
Vegetable Stock
White Quinoa
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

LEEKS
Boil the kettle. Thoroughly rinse the halved leeks. Thinly slice ½ of the leeks, and cut the remaining ½ into 2-3cm long pieces. Dilute the vegetable stock with 400ml of boiling water.
QUINOA
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the sliced leeks 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. Add the picked thyme and the wine, and cook until almost completely evaporated. Pour in the diluted stock and bring to a simmer. Cook for 20-25 minutes, stirring frequently. The quinoa should be cooked and have thickened enough to hold its shape on a plate.
HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 4-5 minutes until soft, shifting occasionally. In the final minute, add the remaining thyme. Remove from the pan, season, and cover to keep warm.
CHAR
Return the pan to a medium-high heat. Brush the cut-side of the leek pieces with oil. When the pan is hot, place the leek pieces cut-side down and cook for 2-4 minutes until charred. Toss in a knob of butter (optional) and a tiny splash of water, pop on the lid, and cook for 1-2 minutes until softened. Remove from the pan, season, and cover to keep warm.
CREAMY
When the quinoa is done, stir through the rinsed spinach, the grated cheese, ½ the fried mushrooms, ½ the crème fraîche, and a generous knob of butter (optional). Loosen with a splash of hot water until a desired consistency. Add the lemon juice and zest (to taste), and season to taste.
RISOTTO
Plate up the leek & mushroom quinoa risotto. Top with the charred leeks, the remaining mushrooms, and dollops of the remaining crème fraîche. Sprinkle over the chopped hazelnuts and any remaining lemon zest. Side with any remaining lemon wedges.

Leeks - 100g
Vegetable Stock - 10ml
Garlic Clove - 1
White Quinoa - 100ml
Fresh Thyme - 3g
White Wine - 30ml
Hazelnuts - 10g
Button Mushrooms - 125g
Spinach - 20g
Grated Italian-style Hard Cheese - 15ml
Crème Fraîche - 50ml
Lemon - 1

Download the Recipe

Serves 2

LEEKS
Boil the kettle. Thoroughly rinse the halved leeks. Thinly slice ½ of the leeks, and cut the remaining ½ into 2-3cm long pieces. Dilute the vegetable stock with 600ml of boiling water.
QUINOA
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the sliced leeks 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. Add the picked thyme and the wine, and cook until almost completely evaporated. Pour in the diluted stock and bring to a simmer. Cook for 20-25 minutes, stirring frequently. The quinoa should be cooked and have thickened enough to hold its shape on a plate.
HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 5-6 minutes until soft, shifting occasionally. In the final minute, add the remaining thyme. Remove from the pan, season, and cover to keep warm.
CHAR
Return the pan to a medium-high heat. Brush the cut-side of the leek pieces with oil. When the pan is hot, place the leek pieces cut-side down and cook for 2-4 minutes until charred. Toss in a knob of butter (optional) and a tiny splash of water, pop on the lid, and cook for 1-2 minutes until softened. Remove from the pan, season, and cover to keep warm.
CREAMY
When the quinoa is done, stir through the rinsed spinach, the grated cheese, ½ the fried mushrooms, ½ the crème fraîche, and a generous knob of butter (optional). Loosen with a splash of hot water until a desired consistency. Add the lemon juice and zest (to taste), and season to taste.
RISOTTO
Plate up the leek & mushroom quinoa risotto. Top with the charred leeks, the remaining mushrooms, and dollops of the remaining crème fraîche. Sprinkle over the chopped hazelnuts and any remaining lemon zest. Side with any remaining lemon wedges.

Leeks - 200g
Vegetable Stock - 20ml
Garlic Clove - 1
White Quinoa - 200ml
Fresh Thyme - 5g
White Wine - 60ml
Hazelnuts - 20g
Button Mushrooms - 250g
Spinach - 40g
Grated Italian-style Hard Cheese - 30ml
Crème Fraîche - 100ml
Lemon - 1

Download the Recipe

Serves 3

LEEKS
Boil the kettle. Thoroughly rinse the halved leeks. Thinly slice ½ of the leeks, and cut the remaining ½ into 2-3cm long pieces. Dilute the vegetable stock with 800ml of boiling water.
QUINOA
Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the sliced leeks 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. Add the picked thyme and the wine, and cook until almost completely evaporated. Pour in the diluted stock and bring to a simmer. Cook for 20-25 minutes, stirring frequently. The quinoa should be cooked and have thickened enough to hold its shape on a plate.
HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 6-7 minutes until soft, shifting occasionally. In the final minute, add the remaining thyme. Remove from the pan, season, and cover to keep warm.
CHAR
Return the pan to a medium-high heat. Brush the cut-side of the leek pieces with oil. When the pan is hot, place the leek pieces cut-side down and cook for 2-4 minutes until charred. Toss in a knob of butter (optional) and a tiny splash of water, pop on the lid, and cook for 1-2 minutes until softened. Remove from the pan, season, and cover to keep warm.
CREAMY
When the quinoa is done, stir through the rinsed spinach, the grated cheese, ½ the fried mushrooms, ½ the crème fraîche, and a generous knob of butter (optional). Loosen with a splash of hot water until a desired consistency. Add the lemon juice and zest (to taste), and season to taste.
RISOTTO
Plate up the leek & mushroom quinoa risotto. Top with the charred leeks, the remaining mushrooms, and dollops of the remaining crème fraîche. Sprinkle over the chopped hazelnuts and any remaining lemon zest. Side with any remaining lemon wedges.

Leeks - 300g
Vegetable Stock - 30ml
Garlic Cloves - 2
White Quinoa - 300ml
Fresh Thyme - 8g
White Wine - 90ml
Hazelnuts - 30g
Button Mushrooms - 375g
Spinach - 60g
Grated Italian-style Hard Cheese - 45ml
Crème Fraîche - 150ml
Lemons - 2

Download the Recipe

Serves 4

LEEKS
Boil the kettle. Thoroughly rinse the halved leeks. Thinly slice ½ of the leeks, and cut the remaining ½ into 2-3cm long pieces. Dilute the vegetable stock with 1L of boiling water.
QUINOA
Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the sliced leeks 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. Add the picked thyme and the wine, and cook until almost completely evaporated. Pour in the diluted stock and bring to a simmer. Cook for 20-25 minutes, stirring frequently. The quinoa should be cooked and have thickened enough to hold its shape on a plate.
HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
MUSHIES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 6-7 minutes until soft, shifting occasionally. In the final minute, add the remaining thyme. Remove from the pan, season, and cover to keep warm.
CHAR
Return the pan to a medium-high heat. Brush the cut-side of the leek pieces with oil. When the pan is hot, place the leek pieces cut-side down and cook for 2-4 minutes until charred. Toss in a knob of butter (optional) and a tiny splash of water, pop on the lid, and cook for 1-2 minutes until softened. Remove from the pan, season, and cover to keep warm.
CREAMY
When the quinoa is done, stir through the rinsed spinach, the grated cheese, ½ the fried mushrooms, ½ the crème fraîche, and a generous knob of butter (optional). Loosen with a splash of hot water until a desired consistency. Add the lemon juice and zest (to taste), and season to taste.
RISOTTO
Plate up the leek & mushroom quinoa risotto. Top with the charred leeks, the remaining mushrooms, and dollops of the remaining crème fraîche. Sprinkle over the chopped hazelnuts and any remaining lemon zest. Side with any remaining lemon wedges.