eCook Meal
Sirloin On Quinoa Mushroom Risotto
with crispy kale & zesty gremolata
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?
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R435.04
for 4 servings · R108.76 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Beef Stock needs 30 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 6% of packR3.30
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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
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Free-range Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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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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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Shopping
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Frequently Asked Questions
What is the preparation time for Sirloin On Quinoa Mushroom Risotto?
The preparation time for Sirloin On Quinoa Mushroom Risotto with crispy kale & zesty gremolata is between 15 and 30 minutes.
What is the total time required to make Sirloin On Quinoa Mushroom Risotto with crispy kale & zesty gremolata?
The total time required to make Sirloin On Quinoa Mushroom Risotto with crispy kale & zesty gremolata is between 40 and 55 minutes.
How many servings does Sirloin On Quinoa Mushroom Risotto provide?
4 servings
What are the main ingredients in Sirloin On Quinoa Mushroom Risotto?
Beef, Beef Sirloin, Beef Stock, Button Mushrooms, Garlic, Grated Italian-style Hard Cheese, Kale, Lemon, Onion, Parsley, Sour Cream, White Quinoa
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?
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! 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. 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). 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.
What should be prepared from my kitchen to make Sirloin On Quinoa Mushroom Risotto?
Beef, Beef Sirloin, Beef Stock, Button Mushrooms, Garlic, Grated Italian-style Hard Cheese, Kale, Lemon, Onion, Parsley, Sour Cream, White Quinoa
How many calories does Sirloin On Quinoa Mushroom Risotto have?
867 calories
How much fat content does Sirloin On Quinoa Mushroom Risotto have?
grams