Sweet Potato Quinoa Risotto
 
Prep time
Cook time
Total time
 
(dairy-free, egg-free, gluten-free, soy-free, vegan)
Author:
Serves: 4
Ingredients
  • 1 tbsp rice bran oil
  • 1 large sweet potato, peeled and diced into 1cm cubes
  • 10 button mushrooms, finely diced
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 3 tsp Italian mixed herbs
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 small red chilli, seeded and sliced
  • 2 cups uncooked quinoa, rinsed (I used an Andean Grains quinoa mix)
  • 6 cups vegetable stock
  • 1 bay leaf
Instructions
  1. Heat oil in a large saucepan and cook cubed sweet potato, stirring often for 2 minutes. Add mushrooms, onion, garlic, herbs, pepper and salt and cook while stirring for another two minutes 2 minutes. Add quinoa and stir until grains are fragrant, about 2 minutes.
  2. Add mixture to basin of a rice cooker and switch machine on to 'cook'. Alternatively continue recipe with mixture in saucepan.
  3. Add ⅓ of vegetable stock and bay leaf, stir to mix well through quinoa and sweet potato mixture. Close lid of rice cooker or place lid on saucepan and cook until liquid is absorbed. Repeat by adding remaining stock in two batches, stirring to mix and cooking until absorbed.
  4. At end of cooking time, stir well to mix, taste and add more seasoning as needed. If quinoa is wet, cook longer - the grains should be slightly toothsome.
  5. Discard bay leaves, top with fresh or dried herbs and slivers of red chilli.
Recipe by @OmNomAlly at https://omnomally.com/2011/10/24/sweet-potato-quinoa-risotto/