Recipe

Mushroom, cavolo nero and quinoa risotto

Rich, earthy and packed with goodness.

  • 40 mins cooking
  • Serves 2
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Easy gluten-free risotto made with quinoa, cavolo nero and dried porcini mushrooms, and topped with a perfectly poached egg.
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Ingredients

Mushroom, cavolo nero and quinoa risotto
  • 10 gram dried porcini mushrooms
  • 1/2 cup (125ml) boiling water
  • 1 tablespoon olive oil
  • 1 (80g) brown onion, finely chopped
  • 1 (80g) flat mushroom, coarsely chopped
  • 100 gram swiss brown mushrooms, thinly sliced
  • 2 clove garlic, crushed
  • 1/2 cup (100g) quinoa, rinsed, drained
  • 2 1/2 cup (625ml) homemade vegetable stock
  • 1 sprig fresh thyme
  • 100 gram cavolo nero, thinly sliced
  • 120 grams goat's cheese, crumbled
  • 1/3 cup (25g) finely grated parmesan
  • 4 eggs

Method

Mushroom, cavolo nero and quinoa risotto
  • 1
    Place porcini mushrooms in a heatproof bowl with the boiling water. Stand for 5 minutes.
  • 2
    Meanwhile, heat oil in a medium frying pan over medium heat; cook onion, stirring, for 3 minutes or until soft. Add flat and swiss brown mushrooms; cook, stirring, for 3 minutes or until browned and tender. Add garlic; cook, stirring, for 1 minute or until fragrant.
  • 3
    Stir in quinoa, stock and thyme. Remove porcini mushrooms from water (reserve the soaking liquid); chop coarsely. Add porcini and soaking liquid to pan; bring to the boil. Simmer, uncovered, for 20 minutes until liquid is absorbed and quinoa is tender. Discard thyme. Add cavolo nero; stir until wilted. Remove pan from heat; stir in goat's cheese and half the parmesan.
  • 4
    Meanwhile, half-fill a large frying pan with water; bring to the boil. Break one egg into a cup, then slide into pan; repeat with remaining eggs. When all eggs are in pan, return water to the boil. Cover pan, turn off heat; stand for 4 minutes or until a light film of egg white sets over yolks. Remove eggs, one at a time, using a slotted spoon; place spoon on paper-towel-lined saucer to blot up any poaching liquid.
  • 5
    Serve risotto topped with eggs and remaining parmesan. Season with pepper.

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