Mushroom & Stilton Quinoa Risotto

This recipe I have adapted from one of my favourite cookbooks. I've made it a bit more straight forward and taken out the hard to find ingredients and replaced them with ones we can actually get here in Mid Wales!

Here's what you need:

1 tbsp butter 2 medium onions, diced 4 garlic cloves, diced

2 Handfuls Baby Spinach

1 Leek, finely chopped Pack of mushrooms, sliced - I use chestnut mushrooms and basically any other mushroom I can find 250g quinoa (soaked overnight with a teaspoon of lemon jucie) 1 tbsp apple cider vinegar

1 handful thyme 700 ml stock (chicken or veg) 125-150g Blue Cheese of your choice 1 Lemon

1 bunch parsley

Here's what you need to do:

Fry the onion and leeks until soft in the butter. Add the garlic, thyme and the fresh mushrooms and cook for a few minutes. Add the drained quinoa to the pan over a medium heat, add the white wine or vinegar and stir then pour in most of the broth, turn up the heat to bring to the boil then turn down to a medium simmer. After 15 minutes or so the quinoa should be tender (this will take longer if you haven't soaked it overnight) Turn off the heat and stir through the blue cheese, spinach, parsley, lemon juice and salt and pepper, to taste. Top with extra cheese, because... cheese is great!