Grant’s Quinoa Risotto

Cooked from local and fresh Mushrooms, Tasmanian shallots, Tasmanian Garlic, local Jalapeño chilli and Red and yellow capsicums.

All ingredients cooked down in olive oil adding quinoa and vegetable stock until quinoa is soft.

You can mix in some spinach later once Risotto is done.

Grant Hasler

Recipe

• 2 cups dry quinoa

• 4½ cups vegetable stock

• 2 tbsp olive oil.

• 3 cups mixed mushrooms, sliced.

• 1 Tasmanian shallot, diced.

• 1 head Tasmanian garlic, peeled and crushed.

• 3 jalapeño chillas, sliced.

• ½ red capsicum, diced.

• ½ yellow capsicum, diced.

• 2 cups spinach leaves (optional)

1. Combine the vegetables and olive oil in a pan on medium heat until the vegetables are cooked but still a bit firm.

2. Add the quinoa and vegetable stock and cook until the quinoa is soft.

3. Add spinach and stir until it is wilted.

4. Serve warm and enjoy.