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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Mushie & Truffle Quinoa Risotto?
The preparation time for Mushie & Truffle Quinoa Risotto with crispy kale & truffle zest is between 20 and 35 minutes.
What is the total time required to make Mushie & Truffle Quinoa Risotto with crispy kale & truffle zest?
The total time required to make Mushie & Truffle Quinoa Risotto with crispy kale & truffle zest is between 35 and 60 minutes.
How many servings does Mushie & Truffle Quinoa Risotto provide?
4 servings
What are the main ingredients in Mushie & Truffle Quinoa Risotto?
Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Kale, Mixed Exotic Mushrooms, Onion, Onions, Quinoa, Sour Cream, Truffle Zest, Vegetable Stock
What is the nutritional information of Mushie & Truffle Quinoa Risotto?
Calories: 556, Carbs: 78 grams, Fat: grams, Protein: 21.3 grams, Sugar: 8 grams, Salt: 1014 grams
How do I prepare Mushie & Truffle Quinoa Risotto?
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. 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! 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).
What should be prepared from my kitchen to make Mushie & Truffle Quinoa Risotto?
Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Kale, Mixed Exotic Mushrooms, Onion, Onions, Quinoa, Sour Cream, Truffle Zest, Vegetable Stock
How many calories does Mushie & Truffle Quinoa Risotto have?
556 calories
How much fat content does Mushie & Truffle Quinoa Risotto have?
grams
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