Quinoa chicken, mushroom and parmesan risotto
(at time of publication)
- 600ml reduced-salt chicken stock
- oil spray
- 400g chicken breast, chopped
- 5 cups mixed mushrooms (we used white and portobello)
- 1 tablespoon olive oil
- 3 spring onions, finely chopped
- 1 clove garlic, finely chopped
- 1 ¼cups quinoa
- ¼ cup white wine
- 6 cups spinach or silver beet leaves, roughly chopped
- ⅓ cup grated parmesan
- parsley and black pepper, to serve
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.
Make it gluten free: Check stock is gluten free.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 6g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us