Mushroom & Mixed Grain Risotto

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5 from 4 votes

Servings:

Author: Helen Best-Shaw

Prep Time15

Cook Time45

Total Time1

Ingredients

1/2 cup dried mushrooms - loosely packed
glug olive oil
1/2 onion - finely chopped
2 cloves garlic - sliced
100 g (1/2 cup) risotto rice
100 g (1/2 cup) quinoa & bulgar wheat - Waitrose do a mix of red & white quinoa and bulgar
250 ml (1 cup) chicken or vegetable stock
Glug white wine - optional
Dash of mushroom ketchup - optional

To garnish:

Finely grated parmesan & chopped chives

Instructions

Place the dried mushrooms in a jug and cover with about 250ml / 1/2 pint / 1 cup of boiling water. Leave to soak for 10 minutes.
Fry the onion and garlic in the oil for a few minutes until soft, add the rice and fry until it is translucent.
Strain the mushrooms, saving the soaking water. gradually add the mushroom water, then the stock to the rice, stirring all the time until it is absorbed before adding some more water.
After about 7 minutes add the quinoa and bulgar wheat. Finely slice the mushrooms and add them to the pan. continue to add the liquid, add a spash of wine and/or a dash of mushroom ketchup. Season to taste.
After about 30 minutes of gentle stirring it should be done, the grains soft coated in a creamy, starch sauce.
Serve immediately garnished with parmesan and chopped chives.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.