Quinoa chicken, mushroom and parmesan risotto

Serves: 4
Time to make: 45 mins

Total cost: $ 22.00 / $ 5.50 per serve

(at time of publication)

Quinoa chicken, mushroom and parmesan risotto

Ingredients
Nutrition Info.(per serve)

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 1/4cups quinoa
1/4 cup white wine
6 cups spinach or silver beet leaves, roughly chopped
1/3 cup grated parmesan
parsley and black pepper, to serve

Nutrition Info

Kilojoules 1810kJ
Calories 433cal
Protein 37g
Total fat 14g
Saturated fat 4g
Carbohydrates 35g
Sugars 5g
Dietary fibre 6g
Sodium 840mg
Calcium 200mg
Iron 4.5mg

Instructions

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.

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