Mushroom and Quinoa Risotto with Brazil Nut Parmesan

Quick and easy, and packed full of potassium, b vitamins and protein. Brazil Nuts are a naturally high source of selenium, which is an excellent antioxidant!

Recipe and image courtesy of The Healthy Chef

20 g dry porcini mushrooms
2 shallots, finely diced
650 g assorted mushrooms
1/2  cup (70 g) raw quinoa, washed and rinsed well
500 – 750 ml water or home made vegetable stock (I use pure filtered water to make mine)
1 bunch parsley, chopped
100 g baby spinach leaves
50 g Brazil Nut Parmesan (see recipe below )
Black pepper and sea salt to taste

Soak the porcini mushrooms in ½ cup boiling water for 10 minutes or until soft.
Sauté the shallot in a little oil until golden.
Break up some of the larger mushrooms with your fingers so that you get nice rustic pieces. Slice the rest if necessary.
Add the mushrooms to the browned shallots in the pan.
Sauté for a few minutes or until they start to colour.
Add quinoa and 500 ml of water or stock if using.
Mix through, cover and cook over a low heat for 15 – 20 minutes or until water has been absorbed and quinoa is tender.
Add the spinach and parsley.
Add more water or stock if necessary.
Season with sea salt and pepper.
Top generously with Brazil Nut Parmesan or traditional Parmesan if you prefer.
Divide into serving bowls and enjoy or place the pan in the middle of the table and share with friends.

Use a mixture of assorted mushrooms including Swiss brown, large field mushrooms, pine mushrooms, button mushrooms etc.
Use fresh grated parmesan or gremolata as a topping for this delicious risotto.

1 cup raw Brazil nuts
1 small clove of garlic
Pinch Celtic sea salt
1 lemon
2 tablespoons chopped parsley

Combine Brazil nuts, garlic and salt in a food processor.
Process for about 15 seconds or until crumbly.
Add zest of grated lemon and parsley.
Mix through and store this delicious vegan Parmesan in a glass jar in the fridge for up to 1 week.
Enjoy over salads, risotto, lasagne or steamed vegetables.


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