Chicken and Mushroom Quinoa Risotto

  • Difficulty: Medium
  • 45 minutes
  • 2 servings

Are you a fan of risotto, but you’re also afraid of those pesky little carbs? You can replace rice with something healthier, like quinoa, and still obtain a delicious flavor and texture. Add some chicken breast, mushrooms (the more exotic, the better), a bit of spinach, and a touch of parmesan.

Ingredients Needed for Chicken and Mushroom Quinoa Risotto

    1 tablespoon vegetable oil
    7 ounces of chicken breast, cubed
    2 ounces of brown mushrooms, sliced
    2 ounces of shimeji mushroom
    2 ounces of enoki mushroom
    1 spring onion, chopped
    2 garlic cloves, crushed
    ½ cup quinoa
    ½ cup white wine
    ½ cup chicken stock
    ½ cup parmesan, shredded
    2 ounces of baby spinach

How to Make Chicken and Mushroom Quinoa Risotto

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chicken cubes and cook them for 15 minutes, or until golden, on all sides.
  3. Remove the chicken from the skillet and add the mushrooms to the remaining fat. Cook them for 2-3 minutes, stirring.
  4. Next, take them out and add the spring onion and garlic. Cook a few seconds, until they soften, then add the quinoa.
    Pour the white wine and chicken stock. Stir.
  5. Bring to a boil and then reduce the heat. Simmer everything for 15 minutes.
  6. Add the mushrooms and chicken to the cooked quinoa. Season with salt, pepper, and give it a good stir.
  7. Stir in the parmesan and fresh baby spinach, and cook for 1-2 more minutes!

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