Mushroom and leek quinoa risotto
- November 2017
- Serves 4
- Hands-on time 30 min
This twist on risotto uses quinoa instead of rice for a slightly healthier spin on the comforting classic. It’s a great midweek family meal – everyone will love the crispy onion topping.
Looking for the traditional recipe? Try this comforting mushroom and taleggio risotto recipe.
- Vegetarian recipes
- 8.4g (1.8g saturated)
- 13.6g protein
- 35.2g (6.4g sugars)
Next time, add a spoonful of crème fraîche to the cooked quinoa for a creamier, richer texture.
Make the risotto the day before. Reheat the risotto and veg for topping until piping hot, then top with the crispy onions to serve.
You’ll find tubs of crispy fried onions in large supermarkets. They add a textural finishing touch to all dishes from soups to pastas to risottos.
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