The Independent's journalism is supported by our readers. When you purchase through links on our site, we may earn commission.
How to make porcini mushroom and sweet potato risotto
This kale and mushroom take on the Spanish classic hits the spot every time
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Porcini mushroom and sweet potato risotto
Serves 2
10g dried porcini mushrooms
1 red onion
1 tbsp oil
210g edamame beans (drained)
2 garlic cloves
2 tsp sunflower seeds
300g sweet potato
40g kale
80g quinoa
Preheat the oven to 200C/gas mark 6 and boil a kettle. Place the porcini mushrooms in a bowl and add 100ml boiling water, leave for 20 mins. Meanwhile, finely chop the garlic and onion. Peel and cut the sweet potato into 1 cm pieces. Roughly tear the kale.
Place the sweet potato on a baking tray, sprinkle over a pinch of sea salt and drizzle over 1 tsp oil. Place in the oven for 15-20 mins, turning halfway through.
Boil another kettle. Heat a medium-sized pan with 1 tsp oil and cook the garlic and onion for 5 mins until softening. Rinse the quinoa and add to the pan with the onion. Stir for 1 minute. Pour in 200ml boiling water, season with sea salt and black pepper and simmer until the water has been absorbed. Then add the porcini mushrooms in their water to the pan. It should take 15 mins for the quinoa to cook. Add more boiling water if needed.
Drain the edamame beans and stir into the risotto with the kale and cook for 3 mins. Spoon the porcini mushroom quinoa risotto into two warm bowls. Top with the roasted sweet potato and scatter over the sunflower seeds.
Recipe from Mindfulchef (mindfulchef.com)
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments