Mushroom Quinotto Recipe

This mushroom quinotto makes a change from risotto.

by Saturday Kitchen Suppers |

Preparation Time

20 minutes

Serves

4

Nutrition

N/A

Puree

This dish is good if you're trying to introduce texture to your baby's purees. Just make sure you leave out the wine and seasoning.

Finger Food

Pick out pieces of mushroom for your toddler to eat.

Ingredients

  • 250g quinoa

  • 1 litre cold water

  • 1 tbsp olive oil

  • 30g butter

  • 1 onion, finely chopped

  • 125g mixed mushrooms, finely sliced

  • 3 garlic cloves, finely chopped

  • 125ml white wine (optional)

  • 125ml single cream

  • grated nutmeg, to taste

  • 50g Parmesan cheese, grated

  • 4 tbsp finely chopped flat leaf parsley

  • sea salt and freshly ground black pepper

Quinotto is like a quinoa risotto but provides a slightly healthier alternative to the rice dish as quinoa is a great source of nutrients, particularly protein

  1. Rinse the quinoa thoroughly. Put it in a saucepan and cover it with the cold water and a pinch of salt. Set over medium heat and bring to the boil. Reduce the heat and simmer for 10 minutes, until all the water has been absorbed.

  2. Meanwhile, put the olive oil and butter in a wide, shallow saucepan. Melt over low heat and then add the onion and mushrooms and sauté until the onion is soft and translucent. Add the garlic and sauté for a further minute, then add the wine (if using).

  3. Bring to the boil, add the cream and season with a grating of nutmeg and some pepper. Bring back to the boil and add the cooked quinoa.

  4. Lower the heat and allow the quinotto to continue cooking, stirring constantly until it has the same thick texture of risotto.

  5. Add half the Parmesan, half the parsley and some salt, if necessary.

  6. Serve with the remaining Parmesan, extra mushrooms and parsley spinkled over the top.

This recipe is by Martin Morales and taken from Saturday Kitchen Suppers: Over 100 seasonal recipes for weekday suppers,
family meals and dinner party show stoppers (Weidenfeld & Nicolson, hardback £20/eBook £10.99).

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