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?
- Hands-On Time: 25 minutes
- Overall Time: 40 minutes
- Serves: 2 People
- Vegetarian
Ingredients & Preparation
- 100g Kale (rinsed & roughly shredded)
- 15ml Vegetable Stock
- 1 Onion (peeled & finely diced)
- 1 Garlic Clove (peeled & grated)
- 200ml Quinoa
- 250g Mixed Exotic Mushrooms (wiped clean, trimmed & roughly sliced)
- 30ml Grated Italian-style Hard Cheese
- 100ml Sour Cream
- 5ml Truffle Zest
- 8g Fresh Parsley (rinsed, picked & roughly chopped)
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
Directions
- 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!
Nutritional Information
Per 100g
Energy 562kJ
Energy 134Kcal
Protein 5.1g
Carbs 19g
of which sugars 1.9g
Fibre 3g
Fat 4.5g
of which saturated 1.6g
Sodium 245mg
Allergens
Dairy, Allium, Sulphites
