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Shiitake and Spinach Risotto

Treviso and Rainbow Chard Sauté


  • Quinoa (1 Cup)

  • Water (2 Cups)

  • Coconut Oil (1 tbsp)

  • Grass Fed Butter (2 tbsp)

  • Onion, Chopped (1/2 pc)

  • Garlic, chopped (2 cloves)

  • Shiitake Mushrooms (1 cup)

  • Button Mushrooms (1 cup)

  • Soy Sauce (2 tbsp)

  • Baby Spinach, chopped (1 cup)

  • Red Bell Pepper, roasted and chopped (1 pc)

  • Egg, half fry (optional)

  • Salt, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Combine the quinoa and water in a sauce pot over high heat, bring it to a boil, then cover and reduce the temperature to low. Allow to simmer for 15 minutes, or until all of the water is absorbed.

  2. While the quinoa is cooking, melt the coconut oil and butter in a skillet over medium heat and sauté the onion for 5 minutes. Add in the garlic and mushrooms and continue to sauté until the vegetables are tender, about 5 more minutes. Transfer half of the cooked veggies into a blender, and blend with the water and soy sauce to create a smooth sauce.

  3. Once the quinoa is cooked, add it to the skillet with the cooked veggies and stir in the sauce. Add in the fresh baby spinach and roasted bell peppers and season with salt and pepper, stirring well until the spinach is wilted.

  4. Serve warm with a half fry egg on top as optional garnish.

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