eCook Meal
Leek & Mushroom Quinoa Risotto
with spinach, hazelnuts & fresh thyme
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.
Serving guide
Choose your portion size.
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
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
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
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R482.18
for 4 servings · R120.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Leeks needs 400 gSweet Potato and Leek Soup 400 g 400 g at R37.99 · 100% of packR37.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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White Quinoa needs 400 mlFully Cooked Brown Basmati Rice With Red and White Quinoa 250 g R43.99 · whole pack (size can't be divided)R43.99
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Button Mushrooms needs 500 gButton Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Hazelnuts needs 40 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 2.2× packsR177.76
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Shopping
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Frequently Asked Questions
What is the preparation time for Leek & Mushroom Quinoa Risotto?
The preparation time for Leek & Mushroom Quinoa Risotto with spinach, hazelnuts & fresh thyme is between 15 and 30 minutes.
What is the total time required to make Leek & Mushroom Quinoa Risotto with spinach, hazelnuts & fresh thyme?
The total time required to make Leek & Mushroom Quinoa Risotto with spinach, hazelnuts & fresh thyme is between 35 and 50 minutes.
How many servings does Leek & Mushroom Quinoa Risotto provide?
4 servings
What are the main ingredients in Leek & Mushroom Quinoa Risotto?
Button Mushrooms, Creme Fraiche, Garlic, Grated Italian-style Hard Cheese, Hazelnuts, Leek, Lemon, Spinach, Thyme, Vegetable Stock, White Quinoa, White Wine
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. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Leek & Mushroom Quinoa Risotto?
Button Mushrooms, Creme Fraiche, Garlic, Grated Italian-style Hard Cheese, Hazelnuts, Leek, Lemon, Spinach, Thyme, Vegetable Stock, White Quinoa, White Wine
How many calories does Leek & Mushroom Quinoa Risotto have?
823 calories
How much fat content does Leek & Mushroom Quinoa Risotto have?
grams