Brown Rice & Quinoa Risotto Recipe

Name: Brown Rice & Quinoa Risotto Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g Quinoa (250 grams Quinoa); 250 g Brown Rice (250 grams Brown Rice); 2 tsp Garlic (2 teaspoon Garlic chopped); 500 g White Button Mushrooms (500 grams Button mushrooms sliced); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) chopped); 100 g Broccoli (100 grams Broccoli cut into small,boiled,); 500 ml Vegetable Stock (500 ml Vegetable stock); 2 tbsp Butter (2 tablespoon Butter (Salted)); 50 g Cheddar Cheese (50 grams Cheddar cheese grated); 2 tbsp Cream (2 tablespoon Fresh cream); 0 pieces Table Salt (Salt to taste); 0 pieces Black Pepper (Black pepper powder to taste)

Brown Rice & Quinoa Risotto Recipe - Continental Food Recipes (Italian)

55 minItalian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1To begin making Brown Rice & Quinoa Risotto Recipe, soak the quinoa and brown rice for 10 minutes.
2Heat the pan with oil, add chopped garlic,mushrooms, green bell pepper, broccoli and saute the vegetables for a few minutes till the water from the mushrooms dry up and the vegetables are cooked through. Season with salt and pepper and keep it aside.
3In the same pan add the soaked rice and quinoa, keep the heat low and add one ladle at a time of the vegetable stock to cook the rice and quinoa. Make sure the risotto is loose and not lumpy. Check for seasoning.
4Once the rice and quinoa are cooked to "Al Dente" (just done). Add butter, cream, and give it a stir.
5Remove from the heat and add the sauteed vegetables to the Brown Rice & Quinoa Risotto and stir well to combine. Transfer the Brown Rice & Quinoa Risotto into a serving plate and serve hot.
6Serve your creamy Brown Rice & Quinoa Risotto Recipe with Fennel Pesto Pull-Apart Bread Recipe to create a satisfying meal.