Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

Wild Mushroom and Kale Quinoa Risotto

Serves 5.

Written by
Wild Mushroom and Kale Quinoa Risotto
Canadian-grown quinoa is slightly darker in colour, stickier in texture, and nuttier in flavour than its South American counterpart. Its characteristics complement this delicious risotto dish.

Ingredients

  • 5 cups (1.25 L) low-sodium vegetable broth
  • 2 cups (500 mL) Canadian quinoa, uncooked
  • 2 Tbsp (30 mL) camelina oil
  • 2 cups (500 mL) sliced crimini mushrooms
  • 1/4 cup (60 mL) diced yellow onion
  • 4 garlic cloves, minced
  • 2 cups (500 mL) chopped kale
  • 1 1/4 cups (310 mL) white wine
  • 1 lemon, zested and juiced
  • Salt and pepper to taste
  • 1 cup (250 mL) grated pecorino cheese

Nutrition

Per serving:

  • calories 480
  • protein 20g
  • fat 16g
    • saturated fat 5g
    • trans fat 0g
  • carbohydrates 54g
    • sugars 4g
    • fibre 7g
  • sodium 172mg

READ THIS NEXT