Quinotto

Ingredients

• 125 g quinoa
• 500 ml vegetable broth
• 100 g mushrooms (or other fungi)
• 2 shallots
• 1 clove garlic
• 1 tbsp Rapeseed Oil
• 1 tbsp butter
• 50 ml white wine
• 50 ml whipping cream
• grated parmesan (to taste)
• Salt
• freshly ground pepper

Instructions

1. 1.

   Rinse quinoa under running water, place in a pot, pour in vegetable broth and bring to a boil. Then simmer over medium heat while stirring for another ten minutes and remove from the stove.

2. 2.

   Meanwhile clean the mushrooms and slice them. Peel and finely chop the shallots and garlic.

3. 3.

   Heat rapeseed oil and butter in another pan. Add the mushrooms and onions and sauté until translucent. Then add the garlic and cook for a few more minutes.

4. 4.

   Deglaze the vegetables with white wine, bring to a boil again and pour in the cream. Bring to a second boil, add the quinoa, stir well and reduce the heat.

5. 5.

   Continue simmering the Quinotto while stirring constantly until it has a creamy texture similar to risotto. Add about four tablespoons of parmesan, mix thoroughly, season with salt and pepper, and serve sprinkled with extra parmesan.