Mushroom quinoa risotto with hazelnut gremolata from Delicious Magazine (Aus), April 2016 (page 108)

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Notes about this recipe

  • anya_sf on April 08, 2021

    I didn't have dried porcinis, but used 450 g cremini mushrooms. I only used 1/4 cup stock at the end, as it didn't seem the quinoa would get "creamier" like risotto would, but rather just heavier and water-logged. The flavor seemed a little dull; the juice of a lemon helped perk it up, along with the gremolata of course, which really elevated the flavor. No ingredients/quantities are listed for the gremolata, so I just guessed. We had this as a main course, but I think it's better as a side as it does get a bit one-note. Served with sauteed spinach, which was actually nice stirred into this.

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