Mushroom Quinoa Risotto

1 brown onion

3 garlic cloves

2 cups of mushroom

2 cups of baby spinach

1 cup Quinoa

250g brown rice

2 cups of chicken stock

25g parmesan cheese

1/4 cup spring onion

2 drops extra virgin olive oil



Heat oil in a large pan, then add diced onions and saute for couple minutes.

Add garlic, rice and mix well, then add mushrooms and stock.

When the stock is absorbed and all cooked through, add half of parmesan cheese, mix.

Stir through the spinach & spring onions, then top with rest of parmesan cheese.

Taste, season, enjoy.

Tip: Tomato paste is a great addition to make it touch sweeter.

Tip:Wine can be added to it but adds calories. If you want to add wine, stick to dry ones instead of sweet.

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Merimbula, Australia