Cheesy Mushroom 'Quinotto'

Name: Cheesy Mushroom 'Quinotto'
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 500 ML of Water; 10 Grams of Dried porcini mushrooms; 1 Piece of Mushroom stock cube; 1 Piece of Brown onion; 2 Piece of Garlic cloves; 1 Tbsp of Olive oil; 1 Tsp of Salt; 150 Grams of White quinoa; 250 Grams of Chestnut mushrooms; 1 Tbsp of Olive oil; 1 Tsp of Salt; 15 Grams of Fresh parsley; 20 Grams of Butter; 60 Grams of Grana padano; 1 Piece of Lemon

This low carb take on the classic risotto uses quinoa instead of rice!

Cals 569 · Prot 27 · Carbs 71 · Fat 12

Vegetarian

Low Carb

30 min

This low carb take on the classic risotto uses quinoa instead of rice!

Cals 569 · Prot 27 · Carbs 71 · Fat 12

Vegetarian

Low Carb

Ingredients

Quinotto

Water

500 ML

Dried porcini mushrooms

10 Grams

Mushroom stock cube

1 Piece

Brown onion

0.5 Piece

Garlic cloves

2 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

White quinoa

150 Grams

To serve

Chestnut mushrooms

250 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Fresh parsley

15 Grams

Butter 4*

20 Grams

Grana padano 4*5*

60 Grams

Lemon

1 Piece

Allergens

*4 Milk, *5 Eggs

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2373 / 569
Fats (g)	11.5
of which saturated (g)	11.3
Carbohydrates (g)	71
of which sugars (g)	5.5
Fibers (g)	7.4
Proteins (g)	27.1
Salt (g)	0.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Boil the measured water. Add the dried porcini mushrooms, stock cube and boiled water to a jug and set aside. This is your mushroom stock. Peel and finely dice the onion. Peel and mince the garlic. Tear or chop the chestnut mushrooms into small pieces.

2 Start quinotto

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic and quinoa and cook for 1 min further, stirring to coat the grains in the oil.

3 Simmer

Add 1/3 of the stock and stir continuously until it is absorbed. Continue to add the stock (along with the porcini mushrooms), a little at a time for 15 min or until all the stock is absorbed and the quinoa is cooked 'al dente' – this is your quinotto.

4 Fry mushrooms

Meanwhile, heat a second pan over a medium-high heat with a drizzle of olive oil. Once hot, add the mushrooms with a pinch of salt and leave untouched for 5 min until brown. After 5 min, stir and cook for 2 min further.

5 Finish quinotto

Finely chop the parsley. Once ready, stir the mushrooms, butter, Grana Padano and half of the parsley (save some for garnish!) into the quinoa. Add a splash of water if needed. Season with a squeeze of lemon juice.