Mushroom, Leek and Chicken Quinoa Risotto
1 Leek, chopped
2 tbsp Coconut oil
3 Cloves of Garlic
2 Celery sticks
6 Asparagus spears, chopped
4 Portobello mushrooms
170g Dry Quinoa
1 tbsp Balsamic vinegar
1 Chicken stock
1 Lemon zest and juice
50g Grated Parmesan (optional)
2 Cooked chicken breast, chopped
-Few strings of fresh oregano or rosemary
-Olive Oil for drizzling
1. Sauté the leek in coconut oil in a deep pan until soft, then throw in the garlic, celery, asparagus and mushrooms, cook for 10 minutes. Stir in the quinoa and vinegar.
2. Add the stock, one ladleful at a time, until the quinoa has absorbed the liquid. After 10 minutes, add the peas, lemon juice and zest, fresh herbs and parmesan, saving the best – chicken – till last.
3. Season, then serve sprinkled with rockets and drizzle with oil.