This was my Friday after work quick whip up dinner, and come next morning this fab dish is still on my mind and i’ve been thinking about eating the leftovers since before breakfast. And just so you know I held back until lunch to devour it and yes it is just as delicious second time round. Fair to say it’s earnt it’s place!
1 T olive oil
2 cloves garlic, finely chopped
1 hot chli, finely chopped
1 C quinoa
1 C stock
1 can beans drained and rinsed
1 can diced tomatoes
1 C corn kernels
1 t chili powder
1/2 t cumin
1/2 t smoked paprika
Salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
1/2 bunch chopped fresh coriander leaves
Heat olive oil in a large skillet over medium high heat. Add garlic and chili, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, liquid stock, beans, tomatoes, corn, chili powder smoked paprika and cumin. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 35 minutes. Stir in avocado, lime juice and coriander. Season with salt and pepper, to taste.
1. Heat the stock and 1 C water in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.
2. Heat 1 T oil in a large saucepan over med-high heat. Cook the onion, stirring for 5 mins or until tender. Stir in the rice until well coated. Stir in the wine and cook for 1 min or until wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed. Repeat with the remaining stock mixture until the rice is tender with just a slight bite.
3. Meanwhile, heat the remaining oil in a large frying pan over med-high heat. Cook the garlic, stirring for 3-4 mins or until golden and crisp. Transfer to a plate. Increase heat to high. Cook the mushrooms in butter, in batches stirring for 5 mins or until golden and tender. Transfer to another plate. Return 1/4 of the mushrooms to the pan. Add the garlic and parsley, season and toss to combine. Reserve to garnish the risotto.
4. Stir the plain mushrooms and parmesan into the risotto. Set aside, covered for 2 mins to melt. Divide among plates and top with reserved garlic mushrooms. Season with pepper.
The recipe is not joking when it states ‘salt reduced stock’. I have now learnt that this is a must!
Go hard on the parsley! Mushroom risotto’s can be a bit bland, and I think parsley throughout is required to bring it to life and also add vibrancy.