While I love risotto, sometimes it feels a little heavy for dinner (particularly if I am eating close to bedtime). A solution? Use another of my favourite ingredients in place of rice..
The added bonus being that it is quicker to prepare and packed with protein (especially if you are opting to otherwise keep the dish vegetarian).
On this occasion, I packed out the ‘risotto’ with mushrooms, zucchini and a good helping of spinach. The overall result was full of flavour, but not too heavy, and it turned out to be quite the tasty midweek meal.
Finished with some cherry tomatoes that I had roasted in the oven until soft and starting to caramelise – which added nice little sweet bursts to the dish.
I’ll have to remember this dish for next time I have vegetarian friends in town!
Mushroom quinoa “risotto” with roasted tomatoes (serves 2)
- 100g cherry tomatoes
- 1 cup vegetable stock
- 0.5 cups water
- 1 tbs olive oil
- 200g mushrooms, sliced
- 1/2 brown onion, diced
- 1 tsp minced garlic
- 1 zucchini, sliced
- 1/2 cup tri-colour quinoa
- 1/4 cup grated parmesan
- 2 cups baby spinach
- Preheat oven to 180C. Place tomatoes on a lined backing tray and spray lightly with oil. Roast for 10 minutes or until starting to soften.
- Bring stock and water to a simmer in a small saucepan. Lower heat.
- Heat oil in a separate fry-pan over medium heat. Add mushrooms and onion and cook for a few minutes, or until starting to colour.
- Add the garlic and zucchini, and cook for 1 to 2 minutes.
- Add the quinoa and stir for 1 minute, coating the grains in oil.
- Add the warm stock mixture, one ladle at a time. Stir until the liquid has been absorbed before adding the next. Repeat until all the stock is used and the quinoa is cooked.
- Stir through the parmesan and spinach, and stir until the spinach has wilted.
- Divide the risotto amongst two serving bowls, and top with the roasted tomatoes.