Quinoa and Chicken Risotto
I just picked up the Woolworths fresh magazine yesterday while waiting at the checkout and I must admit I do not really get all that inspired by their recipes, however, I was really interested to try this quinoa version of a Risotto. It is beautiful and so nice to know you are not eating a huge amount of carbs. Try it for yourself, very easy and delicious. Available now on the app under ‘Risotto’.
1/4 cup olive oil
1 leek, sliced
100g swiss brown mushrooms, slice ( I actually doubled this and used 200g )
1 garlic clove
1 Tbs thyme leaves
1/2 cup white wine
2 1/2 cups hot chicken stock
1 1/2 cups quinoa
1 Heat 2 tbs of the oil in a large saucepan over medium-low heat. Add leek and cook for 3 minutes until soft. Add mushroom, garlic and thyme. Cook for 3 minutes or until mushrooms are golden.
2 Rinse quinoa and add to vegetables in pan. Stir well to combine. Add wine to quinoa mixture and cook, stirring, until the liquid is absorbed. Add stock and cook, stirring occasionally, for 20 minutes or until tender.
3 Meanwhile, heat remaining oil in a non-stick frying pan. Season the chicken with salt and pepper. Add to pan and cook over medium-high heat for 4-5 minutes on each side or until chicken is golden and cooked through.
Slice chicken. Divide risotto among serving bowls. Top with chicken. Serve.
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