Mushroom, cavolo nero and quinoa risotto

  • 40 mins cooking
  • Serves 2
  • Print


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
  • 1/3 cup (25g) finely grated parmesan


Mushroom, cavolo nero and quinoa risotto
  • 1
    Place porcini mushrooms in a heatproof bowl and cover with the boiling water. Stand for 5 minutes.
  • 2
    Meanwhile, heat oil in a medium frying pan over medium heat. Stir onion over heat for 3 minutes or until soft. Add flat and swiss brown mushrooms and continue stirring for 3 minutes or until browned and tender. Add garlic and stir 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 mushrooms and soaking liquid to pan. Bring to the boil and simmer, uncovered for 20 minutes until liquid is absorbed and quinoa is tender. Discard thyme.
  • 4
    Add cavolo nero and stir until wilted. Remove pan from heat and stir through half the parmesan.
  • 5
    Serve risotto topped with remaining parmesan.

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