This is a much lighter version of a traditional risotto, made substantial by the use of mushrooms and with an extra yum factor in the whipped feta.
Unlike a traditional risotto, the quinoa can be left on its own to cook, so you can bring together all three elements of the dish together pretty quickly.
You’ll have some whipped feta left over – hooray!
Serves 4 as a light meal or make to keep in the fridge to use during the rest of the week to add to other meals.
- 1tbsp - olive oil (plus a little extra for cooking the mushrooms)
- 3unit - celery sticks, roughly sliced
- 1unit - onion, grated
- 2unit - cloves of garlic, thinly sliced
- 1.5cup - quinoa
- 1L - hot vegetable stock
- 4unit - portobello mushrooms, cleaned
- 3unit - sprigs of thyme, leaves removed
- 200g - feta
- 80g - cream cheese
- Preheat the oven to 200 degrees Celsius.
- Put the olive oil in a large frying pan over medium heat and when hot add the celery, onion, and garlic and fry for 5-8 minutes until the celery has softened and the onion has started to go translucent.
- Add the quinoa and stir to coat.
- Pour in the hot stock, bring to the boil, then reduce the heat to a slow simmer for 20 minutes, by which time the quinoa should be cooked and have absorbed all the liquid.
- While the risotto is cooking, put the mushrooms on a baking tray, sprinkle with the thyme leaves and cover with a good few slugs of olive oil. Roast in the oven for 15 minutes.
- To make the whipped feta, put the feta and cream cheese in a food processor and blitz until smooth and creamy.
- To put assemble, place some risotto on a plate, top with a mushroom and dot the plate with dollops of the whipped feta.