Some days, for no concrete reason, just feel heavy and hard. Tiny things are irritating, tasks seem endless, and I just want to shut myself away from everyone and girn (girn·ing: ‘to complain in a whining voice’). Thursday was one of those days which ended with me being truly crabbit! (‘grouchy/ cantankerous’).
On days like this, I crave a bowl of creamy, strongly flavoured risotto. Pretty much any kind will do but this version is given an extra bite and nuttiness by the addition of quinoa, which makes for a very satisfying mouthful. Serve on a bed of peppery watercress, rocket and spinach and top with shaved parmesan and it’s the best soul-soother you can apply to your face and stomach after a tough day.
Mushroom Quinoa Risotto
1 tbsp olive oil
350g chestnut mushrooms , sliced
1l hot vegetable stock
175g risotto rice
handful grated Parmesan or vegetarian alternative
Bag of watercress, rocket & spinach to serve
Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Keeping the vegetable stock warm in a separate pan on a low heat, add a ladle of the stock and stir until absorbed. Stir in the rice and repeat again with the stock, until all the stock has been used up and the rice and quinoa are tender and cooked.
Serve on a bed of greens topped with parmesan.