What are the main ingredients in Sirloin On Quinoa Mushroom Risotto?

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

What is the nutritional information of Sirloin On Quinoa Mushroom Risotto?

Calories: 867, Carbs: 76 grams, Fat: grams, Protein: 56.2 grams, Sugar: 12.2 grams, Salt: 1192 grams

How do I prepare Sirloin On Quinoa Mushroom Risotto?

GOLDEN MUSHROOMS: Place a pan over a medium-high heat with a drizzle of oil. Add in the sliced mushroom, fry for 5-6 minutes until soft and golden. Season to taste and remove from the pan. Place the tray of kale in the hot oven and roast for 8-10 minutes until crispy. MASSAGE YOUR KALE: Preheat the oven to 180°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 for step 3. Dilute the beef stock with 500ml of boiling water. ZESTY GREMOLATA: Place the remaining grated garlic, the chopped parsley, the lemon zest and the juice of 2 lemon wedges in a bowl. Add in a good drizzle of olive oil, some seasoning to taste and mix until combined. Set aside for serving. ALMOST THERE: Return the pan to a medium-high heat and pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. CREAMY QUINOA RISOTTO: Place a pot or deep saucepan (large enough for the risotto) over a medium-high heat with a drizzle of oil. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add in the chopped mushrooms and fry for 3-5 minutes until soft and golden. Add ½ of the grated garlic and fry for a further 30-60 seconds until fragrant. Add the quinoa, stir it through the onion and mushroom, and then fry for about a minute. 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. Remove from the heat and stir through the grated cheese, ½ the sour cream and a generous knob of butter (optional). IT’S TIME TO FEAST: Plate up a mound of the mushroom quinoa risotto. Top with juicy steak slices and spoon the gremolata over the slices. Sprinkle over the fried mushroom slices and dollop the remaining sour cream. Side with the crispy kale and a lemon wedge and dig in!

What should be prepared from my kitchen to make Sirloin On Quinoa Mushroom Risotto?

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

Sirloin On Quinoa Mushroom Risotto

Mushrooms, sour cream and fragrant garlic lace up a creamy quinoa risotto, topped with lush beef sirloin, and balancing the rich risotto is a zingy gremolata. More golden mushrooms and dollops of sour cream offset this creamy dish along with crispy kale. Healthy and delicious – how can you resist?

Sirloin On Quinoa Mushroom Risotto

with crispy kale & zesty gremolata

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Button Mushrooms
Free-Range Beef Sirloin
Fresh Parsley
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Kale
Lemon
Lemons
Onion
Onions
Sour Cream
White Quinoa

From your kitchen:

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

Photo of Sirloin On Quinoa Mushroom Risotto

Serves 1

MASSAGE YOUR KALE
Preheat the oven to 180°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 for step 3. Dilute the beef stock with 300ml 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. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add in the chopped mushrooms and fry for 3-5 minutes until soft and golden. Add ½ of the grated garlic and fry for a further 30-60 seconds until fragrant. Add the quinoa, stir it through the onion and mushroom, and then fry for about a minute. 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. Remove from the heat and stir through the grated cheese, ½ the sour cream and a generous knob of butter (optional).
ZESTY GREMOLATA
Place the remaining grated garlic, the chopped parsley, the lemon zest and the juice of 1 lemon wedge in a bowl. Add in a good drizzle of olive oil, some seasoning to taste and mix until combined. Set aside for serving.
GOLDEN MUSHROOMS
Place a pan over a medium-high heat with a drizzle of oil. Add in the sliced mushroom, fry for 4-5 minutes until soft and golden. Season to taste and remove from the pan. Place the tray of kale in the hot oven and roast for 8-10 minutes until crispy.
ALMOST THERE
Return the pan to a medium-high heat and pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO FEAST
Plate up a mound of the mushroom quinoa risotto. Top with juicy steak slices and spoon the gremolata over the slices. Sprinkle over the fried mushroom slices and dollop the remaining sour cream. Side with the crispy kale and a lemon wedge and dig in!

Kale - 50g
Beef Stock - 7,5ml
Onion - 1
Button Mushrooms - 125g
Garlic Clove - 1
White Quinoa - 100ml
Grated Italian-style Hard Cheese - 15ml
Sour Cream - 50ml
Fresh Parsley - 3g
Lemon - 1
Free-range Beef Sirloin - 160g

Download the Recipe

Serves 2

MASSAGE YOUR KALE
Preheat the oven to 180°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 for step 3. Dilute the beef stock with 500ml 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. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add in the chopped mushrooms and fry for 3-5 minutes until soft and golden. Add ½ of the grated garlic and fry for a further 30-60 seconds until fragrant. Add the quinoa, stir it through the onion and mushroom, and then fry for about a minute. 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. Remove from the heat and stir through the grated cheese, ½ the sour cream and a generous knob of butter (optional).
ZESTY GREMOLATA
Place the remaining grated garlic, the chopped parsley, the lemon zest and the juice of 2 lemon wedges in a bowl. Add in a good drizzle of olive oil, some seasoning to taste and mix until combined. Set aside for serving.
GOLDEN MUSHROOMS
Place a pan over a medium-high heat with a drizzle of oil. Add in the sliced mushroom, fry for 5-6 minutes until soft and golden. Season to taste and remove from the pan. Place the tray of kale in the hot oven and roast for 8-10 minutes until crispy.
ALMOST THERE
Return the pan to a medium-high heat and pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO FEAST
Plate up a mound of the mushroom quinoa risotto. Top with juicy steak slices and spoon the gremolata over the slices. Sprinkle over the fried mushroom slices and dollop the remaining sour cream. Side with the crispy kale and a lemon wedge and dig in!

Kale - 100g
Beef Stock - 15ml
Onion - 1
Button Mushrooms - 250g
Garlic Cloves - 2
White Quinoa - 200ml
Grated Italian-style Hard Cheese - 30ml
Sour Cream - 100ml
Fresh Parsley - 5g
Lemon - 1
Free-range Beef Sirloin - 320g

Download the Recipe

Serves 3

MASSAGE YOUR KALE
Preheat the oven to 180°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 for step 3. Dilute the beef stock with 700ml of boiling water.
CREAMY QUINOA RISOTTO
Place a large pot or deep saucepan over a medium-high heat with a drizzle of oil. Add the chopped onion and sauté for 4-5 minutes until soft. Add in the chopped mushrooms and fry for 4-5 minutes until soft and golden. Add ½ of the grated garlic and fry for a further 30-60 seconds until fragrant. Add the quinoa, stir it through the onion and mushroom, and then fry for about a minute. 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. Remove from the heat and stir through the grated cheese, ½ the sour cream and a generous knob of butter (optional).
ZESTY GREMOLATA
Place the remaining grated garlic, the chopped parsley, the lemon zest and the juice of 3 lemon wedges in a bowl. Add in a drizzle of olive oil, some seasoning and mix until combined. Set aside.
GOLDEN MUSHROOMS
Place a large pan over a medium-high heat with a drizzle of oil. Add in the sliced mushroom, fry for 6-7 minutes until soft and golden. You may need to do this step in batches. Season to taste and remove from the pan. Place the tray of kale in the hot oven and roast for 8-10 minutes until crispy.
ALMOST THERE
Return the pan to a medium-high heat and pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO FEAST
Plate up a mound of the mushroom quinoa risotto. Top with juicy steak slices and spoon the gremolata over the slices. Sprinkle over the fried mushroom slices and dollop the remaining sour cream. Side with the crispy kale and a lemon wedge and dig in!

Kale - 150g
Beef Stock - 22,5ml
Onions - 2
Button Mushrooms - 375g
Garlic Cloves - 3
White Quinoa - 300ml
Grated Italian-style Hard Cheese - 45ml
Sour Cream - 150ml
Fresh Parsley - 8g
Lemons - 2
Free-range Beef Sirloin - 480g

Download the Recipe

Serves 4

MASSAGE YOUR KALE
Preheat the oven to 180°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 for step 3. Dilute the beef stock with 900ml of boiling water.
CREAMY QUINOA RISOTTO
Place a large pot or deep saucepan over a medium-high heat with a drizzle of oil. Add the chopped onion and sauté for 4-5 minutes until soft. Add in the chopped mushrooms and fry for 5-6 minutes until soft and golden. Add ½ of the grated garlic and fry for a further 30-60 seconds until fragrant. Add the quinoa, stir it through the onion and mushroom, and then fry for about a minute. 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. Remove from the heat and stir through the grated cheese, ½ the sour cream and a generous knob of butter (optional).
ZESTY GREMOLATA
Place the remaining grated garlic, the chopped parsley, the lemon zest and the juice of 4 lemon wedges in a bowl. Add in a drizzle of olive oil, some seasoning and mix until combined. Set aside.
GOLDEN MUSHROOMS
Place a large pan over a medium-high heat with a drizzle of oil. Add in the sliced mushroom, fry for 6-7 minutes until soft and golden. You may need to do this step in batches. Season to taste and remove from the pan. Place the tray of kale in the hot oven and roast for 8-10 minutes until crispy.
ALMOST THERE
Return the pan to a medium-high heat and pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO FEAST
Plate up a mound of the mushroom quinoa risotto. Top with juicy steak slices and spoon the gremolata over the slices. Sprinkle over the fried mushroom slices and dollop the remaining sour cream. Side with the crispy kale and a lemon wedge and dig in!