Beef & Mushroom Quinoa Risotto
I just loooove a risotto on a cold night, could it get any more cozy!?
This recipe was made using Butcher Crowd’s grass-fed beef, combined creamy mushrooms and a quinoa risotto (to mix things up a bit), try this recipe the next time you’re craving some (healthy) comfort food!
Servings: 2
Ingredients
1 tbsp Extra Virgin Olive Oil
½ Onion, diced
2 Garlic Cloves, minced
2 cups Mushrooms, sliced
2 tsp Oregano
Pinch Salt & Pepper
2 tbsp Tamari
1 tbsp Water
1 cup White Quinoa, rinsed
2 ½ cups Bone Broth or Vegetable Stock
250g Grass-Fed Diced Beef
¾ cup Bone Broth or Vegetable Stock
1 tbsp Grass-Fed Butter, optional
1/3 cup Feta, crumbled
2 tbsp Parsley, chopped
Method
Bring quinoa and 2 cups of broth/stock to a boil in a saucepan. Stir once, reduce to a simmer, cover and cook for 15 minutes. Leave the lid on and remove from the heat, allow to sit for a further 10 minutes.
Heat oil in a medium saucepan on a low-medium heat. Add onion and garlic and cook until softened.
Add mushrooms, oregano, salt and pepper to the saucepan. Cook until the mushrooms have softened, approximately 5 minutes.
Remove half the mixture (onion, garlic and mushrooms) and blitz in a blender along with tamari and water until smooth. Set aside.
Meanwhile, add beef to saucepan with the remaining onion, garlic and mushrooms, cook until lightly browned on each side. Add remaining broth/stock and cook until beef is tender.
Once quinoa is ready, fluff with a fork and stir through butter (this is an optional step to make quinoa creamier). Stir through reserved mushroom sauce.
Divide quinoa between bowls and top with beef. Crumble feta and sprinkle with parsley.