### TranslatedIngredients: 250 grams Quinoa,250 grams Brown Rice,2 teaspoon Garlic - chopped,500 grams Button mushrooms - sliced,1 Green Bell Pepper (Capsicum) - chopped,100 grams Broccoli - cut into small,500 ml Vegetable stock,2 tablespoon Butter,50 grams Cheddar cheese - grated,2 tablespoon Fresh cream,Salt - to taste,Black pepper powder - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Italian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Brown Rice & Quinoa Risotto Recipe, soak the quinoa and brown rice for 10 minutes.Heat the pan with oil, add chopped garlic,mushrooms, green bell pepper, broccoli and saute the vegetables for a few minutes till the water from the mushrooms dry up and the vegetables are cooked through. Season with  salt and pepper and keep it aside.In the same pan add the soaked rice and quinoa, keep the heat low and add one ladle at a time of the vegetable stock to cook the rice and quinoa. Make sure the risotto is loose and not lumpy. Check for seasoning.Once the rice and quinoa are cooked to "Al Dente" (just done). Add butter, cream, and give it a stir.Remove from the heat and add the sauteed vegetables to the Brown Rice & Quinoa Risotto and stir well to combine. Transfer the Brown Rice & Quinoa Risotto into a serving plate and serve hot.Serve your creamy Brown Rice & Quinoa Risotto Recipe with Fennel Pesto Pull-Apart Bread Recipe to create a satisfying meal.
