Wild Mushroom Risotto

  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 30m
  • Ready In : 35m


• 200g of Artisan Grains Quinoa & Bulgur Mix (or 200g of Artisan Grains Wholewheat Bulgur)
• 500ml vegetable or chicken stock
• 2 tablespoons of olive oil
• 1 punnet of fresh mushrooms, sliced into 1/4 inch pieces
• 2 tablespoons of unsalted butter
• 1 small handful of thinly sliced scallions
• 2 cloves of garlic, finely minced
• salt and pepper


Step 1

In a saucepan bring 500ml of vegetable stock to the boil. Add 200g of Quinoa & Bulgur mix (or Bulgur).

Step 2

Stir, reduce the heat and simmer gently for 12-15 minutes or until the stock is absorbed and the grains are tender.

Step 3

Heat oil in a medium saute pan over medium heat. Add mushrooms, and cook for 3 minutes.

Step 4

Season with 3/4 teaspoon salt, and stir. Continue to cook, stirring occasionally, until mushrooms are soft.

Step 5

Reduce heat to low, and add butter, garlic and scallions. Cook until scallions are softened, about 1 minute.

Step 6

Gently mix the mushroom mix into the Quinoa & Bulgur mix and garnish with tomato slices, roasted broccoli or herbs.

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