Mushroom Quinoa Risotto

Preparation time: 10 minutes​

Cooking time: 20 minutes

Ingredients

1 cup Quinoa

¼ cup Risotto Rice

300g Mushrooms

1whole Leek ¼ cup Coriander ¼ cup Grated ginger

1 clove Crushed garlic 2 GF vegetable stock cubes 4 ½ cups Boiling water

½ cup Coconut oil

¼ cup Savoury Yeast Flakes (Cheese substitute)

Directions

Boil water and put into bowl with stock cubs so the stock mix is ready for the risotto.

Start by cutting mushrooms and put in large pan or pot with ¼ cup coconut oil and sauté. While the mushrooms are cooking, cut the leek into slices, grate ginger and crush garlic.

Remove Mushrooms from pan when sautéed and put aside. Add remainder of the oil and cook Leek, ginger and crushed garlic until soft.

Add mushrooms back into mix and add Quinoa, risotto rice and coriander. Once coated, add ½ cup of stock mix and continuously mix. As this starts to reduce and the temperature is high, slowly add another ½ and another until the entire stock mix is added after about 10 minutes, keep mixing.

After about 20 minutes your mix should start to thicken and when the Quinoa opens you will know its ready.

Once cooked, you want to let the sit for about 5 minutes. Add Savoury Yeast Flakes for a cheesy flavor to your servings. Great for vegans as its high in fibre, protein and B vitamins with a yummy nutty cheesy flavor.

Add any toppings you like for taste or presentation.