Mushroom and leek quinoa risotto recipe | delicious. magazine

Name: Mushroom and leek quinoa risotto recipe | delicious. magazine
Ingredients: 1 tbsp olive oil; 1 large leek, trimmed and finely sliced; 250g chestnut mushrooms, sliced; 2 garlic cloves, finely chopped; 240g quinoa; 200ml dry white wine; 700-750ml hot vegetable stock (we like https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr); Finely grated zest 1 lemon, plus wedges to serve; 20g parmesan (or vegetarian alternative), finely grated; 3 tbsp ready-made crispy fried onions; Handful chopped fresh flatleaf parsley leaves (optional)

www.deliciousmagazine.co.uk

Our twist on risotto uses quinoa instead of rice for a healthier spin on the comforting classic. It's a great midweek family meal.

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Ingredients

1 tbsp olive oil
1 large leek, trimmed and finely sliced
250g chestnut mushrooms, sliced
2 garlic cloves, finely chopped
240g quinoa
200ml dry white wine
700-750ml hot vegetable stock (we like https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr)
Finely grated zest 1 lemon, plus wedges to serve
20g parmesan (or vegetarian alternative), finely grated
3 tbsp ready-made crispy fried onions
Handful chopped fresh flatleaf parsley leaves (optional)