Mushroom Leek Quinoa Risotto

Ingredients

Ingredients

Total Time	25 min.
Prep Time	10 min.
Cook Time	15 min.
Yield	4 servings

1	leek, rinsed and cut into matchsticks
1	Tbsp butter
1/4 cup	diced onions
1	clove garlic, minced
1 (13.5 ounce)	can coconut milk
2 Tbsps	water
1 tsp	vegetable bouillon
1 cup	pre-rinsed quinoa
1/2 cup	dehydrated mushrooms
1	bay leaf
1/2	cinnamon stick
1/2 tsp	salt
1 cup	grated Parmesan cheese (optional

Recipe Link

Instructions

1. Fire up theBioLite CampStove with the Portable Grill attachment. Once the grill is hot, use tongs or or a fork to grill the leeks until lightly charred. Transfer to a plate and set aside.
2. Replace the Portable Grill with the KettlePot. The KettlePot gets hot fast, so work quickly and use a spoon to stir continuously so the risotto doesn’t burn on the bottom of the pan.
3. Add the butter, onion and garlic, and saute until the onion is translucent.
4. Add the coconut milk, water and bouillon and stir, dissolving the bouillon.
5. Add the quinoa, mushrooms, bay leaf and cinnamon stick. Stir frequently for about 12 minutes, until the quinoa is translucent with white threads around the grains.
6. Stir in the Parmesan cheese and grilled leeks. Transfer the risotto to the BioLite bowl (which comes nestled inside the BioLite KettlePot) and share with your camping party.