This is a much lighter version of a traditional risotto, made nutritionally substantial by the use of mushrooms and with an extra yum factor in the whipped feta.
Unlike a traditional risotto, the quinoa can be left on its own to cook, so you can bring together all three elements of the dish together pretty quickly. You’ll have some whipped feta left over – hooray!
Keep it in the fridge to use during the rest of the week to spruce up other meals.
Serves 4 as a light meal
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