• 2 tablespoons olive oil
  • 250g Sainsbury's SO Organic white mushrooms, sliced
  • 250g Sainsbury's SO Organic chestnut mushrooms, sliced
  • 1 onion, peeled and chopped
  • 2 garlic cloves, crushed
  • 175g quinoa
  • 175g arboria risotto rice
  • 100ml dry white wine
  • 900ml chicken or vegetable stock
  • Parmesan shavings, to serve
  • Basil leaves, to serve


  1. 1

    Heat half the oil in a large pan, add the mushrooms, and sauté over a high heat for 2-3 minutes until golden.         

  2. 2

    Add the remaining oil to the pan, add the onion and sauté for 2-3 minutes. Add the garlic, quinoa and rice and stir for 30 seconds.

  3. 3

    Pour in the white wine and gently simmer, stirring until the liquid has evaporated.         

  4. 4

    Add a ladleful of hot stock to the rice mixture and cook, stirring until the liquid has been absorbed. Repeat until the rice is tender and the stock has all been used (this will take 15-20 minutes).         

  5. 5

    Serve in bowls and garnish with parmesan shavings and basil.

  6. 6

    * Please note, this recipe is not suitable for vegetarians as it contains parmesan.

Nutritional Details

Each serving provides
  • Energy 1758kj 420kcal 21%
  • Fat 10.4g 15%
  • Saturates 2.2g 11%
  • Sugars 5.2g 6%
  • Salt 0.7g 12%

% of the Reference Intakes

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