Chicken, Mushroom & Quinoa Risotto

Ingredients
- 1 Tbsp olive oil
- 2 chicken breast fillets or 4 chicken tenderloins
- 500 g button mushrooms, sliced
- 2 spring onions, finely chopped
- 1 large garlic clove, crushed
- 3 sprigs thyme, leaves stripped
- 3 cups salt-reduced chicken or vegetable stock
- 1 1/2 cups white quinoa, rinsed
- 250 g baby spinach leaves
- 1/3 cup finely grated Parmesan
- large green salad, to serve
Method
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1. Heat a large non-stick frying pan over high heat with half of the oil. Season chicken and add to pan. Cook for 6-8 minutes, turning once, until golden and cooked through. Remove from pan and set aside to keep warm.
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2. Reheat pan with remaining oil. Add mushroom, onion, garlic, and thyme and cook for 2-3 minutes, stirring often, until soft and browned. Transfer to a bowl.
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3. Add stock to the pan and bring to the boil. Add quinoa, stirring well. Reduce heat to low, cover and simmer for 15 minutes until tender.
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4. Return mushroom mixture to pan with spinach and cook for 1 minute to reheat and wilt spinach. Slice chicken and serve on top of risotto with grated parmesan. Serve with a large green salad.
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Tip: using quinoa for risotto reduces the cooking time and doesn’t require constant stirring.