Quinoa Mushroom Risotto

Ingredients

• 1 diced Onion
• 2 crushed Garlic cloves
• 1 tbsp Olive oil
• 1 tsp Dried Italian herbs
• 500g / 18oz sliced Mushrooms
• 360g / 12.7oz rinsed Quinoa
• 800ml / 27fl oz hot Vegetable stock
• 1 Lemon juice
• 20g / 0.7oz Nutritional yeast
• 1 handful Freshly chopped parsley
• 1 handful Freshly chopped thyme
• to taste Sea salt
• to taste Pepper

Preparation

1. Cook the diced Onion and crushed Garlic cloves in 1 tbsp Olive oil (or water if cooking oil-free) in a large pan, stirring often.
2. Add 1 tsp Dried Italian herbs and stir well.
3. Add 500g / 18oz sliced Mushrooms and cook over medium heat for a few minutes.
4. Once the mushrooms are cooked, combine 360g / 12.7oz rinsed Quinoa with the mushrooms, Onion, and Garlic.
5. Cover the Quinoa fully with some of the 800ml / 27fl oz hot Vegetable stock.
6. When the stock is absorbed, add the remaining Vegetable stock a little at a time, letting the Quinoa absorb the liquid, stirring regularly until the Quinoa is soft and mushy.
7. Add sea salt and pepper to taste, 1 Lemon juice, 20g / 0.7oz Nutritional yeast, and some of the freshly chopped parsley and thyme and combine.
8. Top with vegan Italian-style cheese and the remaining herbs and enjoy.