Cheesy Mushroom 'Quinotto'

This low carb take on the classic risotto uses quinoa instead of rice!
Cals 516 · Prot 26 · Carbs 58 · Fat 22
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
This low carb take on the classic risotto uses quinoa instead of rice!
Cals 516 · Prot 26 · Carbs 58 · Fat 22
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
Salted butter
20 Grams
Grana padano
60 Grams
Lemon
1 Piece

Tips for fussy eaters

Make a regular risotto using arborio rice instead.

Pro tip

Wash the quinoa with warm water to remove the bitter-tasting saponins from its surface.

Before you start

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

Instructions

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1 Prep

Boil the measured water. Add the dried porcini mushroomsstock 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.
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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
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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.
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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. 
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5 Finish quinotto

Finely chop the parsley. Once ready, stir the mushrooms, butterGrana 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. 
photo

6 Serve

Divide the quinotto among bowls and garnish with the remaining parsley.

Tips for fussy eaters

Make a regular risotto using arborio rice instead.

Pro tip

Wash the quinoa with warm water to remove the bitter-tasting saponins from its surface.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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