Mushroom and spinach quinoa ‘risotto’ | Sainsbury`s Magazine

Name: Mushroom and spinach quinoa ‘risotto’ | Sainsbury`s Magazine
Ingredients: 300g quinoa; 15g dried porcini mushrooms; 1 tbsp ghee (or butter); 2 medium onions, diced; 3 celery sticks, diced; 4 garlic cloves, finely chopped; 2 tsp dried thyme or 4 tsp fresh thyme leaves; 650g mixed mushrooms, sliced and stalks chopped (we use a mix of chestnut, mini Portobello and shiitake, but use your favourites); 1 tbsp cider vinegar; 1-1.3 litres good-quality vegetable stock; 400g baby spinach; 100g Parmesan (or vegetarian hard cheese), plus extra to serve; 2 handfuls of flat-leaf parsley, leaves chopped; grated zest and juice of ½ unwaxed lemon; sea salt, to taste

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This vegetarian risotto by Jasmine and Melissa Hemsley uses quinoa instead of rice because it's more nutritious. This makes the dish higher in protein than it would have been if normal rice was used....

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Ingredients

300g quinoa
15g dried porcini mushrooms
1 tbsp ghee (or butter)
2 medium onions, diced
3 celery sticks, diced
4 garlic cloves, finely chopped
2 tsp dried thyme or 4 tsp fresh thyme leaves
650g mixed mushrooms, sliced and stalks chopped (we use a mix of chestnut, mini Portobello and shiitake, but use your favourites)
1 tbsp cider vinegar
1-1.3 litres good-quality vegetable stock
400g baby spinach
100g Parmesan (or vegetarian hard cheese), plus extra to serve
2 handfuls of flat-leaf parsley, leaves chopped
grated zest and juice of ½ unwaxed lemon
sea salt, to taste