Quinoa chicken, mushroom and parmesan risotto
Nutrition Info.(per serve)
600ml reduced-salt chicken stock
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
Total fat 14g
Saturated fat 4g
Dietary fibre 6g
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.