Goat's Cheese and Mushroom 'Risotto'

Another U-Cook special

Goat's Cheese and Mushroom 'Risotto'

2 Onions

3 Cloves garlic

200g peas

20ml dried thyme

200g spinach

200ml yoghurt

40g green leaves (rocket is good)

35ml vegetable stock

500g mixed mushrooms

100g goat's cheese

130ml white wine

400ml red quinoa

Method

Boil the kettle, peel and grate garlic, finely dice onion and place your stock in a bowl and add 1100ml of boiling water and stir. Rinse and drain quinoa.

Place a deep saucepan (that has a lid) over a medium heat. Add a drizzle of olive oil and some butter. Saute onion for 5 minutes. Add garlic, half the thyme and salt and pepper. Fry for 2 minutes. Add wine and simmer for 2 minutes.

Add quinoa and stock to saucepan. Simmer for 25 minutes, stirring frequently. Adjust water content if necessary (add if it boils away, and increase heat if there is any liquid left over).

Roughly slice mushrooms. Fry them in a pan with olive oil and remaining thyme for 8 minutes. Season with salt and set aside.

Rinse and drain green leaves, season and toss in olive oil.

Add goat's cheese and yoghurt to risotto (leaving some cheese for garnish). Stir. Add peas and spinach and pop lid on to aid wilting. Add mushrooms and stir to combine. 

Dish up risotto, add cheese and dress with greens.

You may also enjoy Gnocchi Parmigiana