Quinoa chicken, mushroom and parmesan risotto

1 Heat stock in a saucepan until just below boiling. Reduce heat and keep hot.

2 Spray a pan with oil. Add chicken and stir-fry for 5 minutes, until browned and cooked through. Remove chicken and set aside.

3 Spray pan again and bring back to a high heat. Add mushrooms and cook, stirring, until browned and softened. Set aside.

4 Heat oil in a large pan over medium heat. Add spring onions and garlic and cook for 1 minute, without browning. Add quinoa and cook for 1 minute.

5 Pour in the wine and stir until absorbed. Lower the heat. Pour over a ladle full of stock. Stir until absorbed. Repeat, stirring, for about 15 minutes or until quinoa is cooked.

6 Add spinach, chicken and mushrooms to risotto, stir and bring back to simmer. Add parmesan and remove from heat. Serve garnished with parmesan and parsley.