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🍳 Creamy Quinotto with Mushrooms

478 kcal · 30 min · 4 servings

Ingredients

• 125 g Quinoa
• 500 ml Vegetable broth
• 100 g Mushrooms (or other mushrooms)
• 2 Shallots
• 1 Garlic clove
• 1 tbsp Rapeseed oil
• 1 tbsp Butter
• 50 ml White wine
• 50 ml Whipping cream
• Grated Parmesan (to taste)
• Salt
• Pepper from the mill

Instructions

1. 1. Rinse the quinoa in a sieve under running water.
2. 2. Place the quinoa in a pot.
3. 3. Pour the vegetable broth over the quinoa.
4. 4. Bring the mixture to a boil.
5. 5. Reduce the heat to medium.
6. 6. Cook the quinoa for ten minutes, stirring constantly.
7. 7. Remove the pot from the heat.
8. 8. Clean the mushrooms and slice them.
9. 9. Peel the shallots and the garlic.
10. 10. Finely chop the shallots and the garlic.
11. 11. Heat the rapeseed oil and butter in another pot.
12. 12. Add the mushrooms and shallots to the pot.
13. 13. Sauté the vegetables until translucent.
14. 14. Add the garlic.
15. 15. Cook the garlic for a few minutes.
16. 16. Deglaze the vegetables with white wine.
17. 17. Bring the mixture to a boil again.
18. 18. Pour in the cream.
19. 19. Bring the mixture to a boil once more.
20. 20. Add the pre-cooked quinoa.
21. 21. Stir everything well.
22. 22. Reduce the heat.
23. 23. Simmer the quinotto, stirring constantly.
24. 24. Cook until the mixture is creamy like risotto.
25. 25. Add about four tablespoons of Parmesan cheese.
26. 26. Stir the Parmesan in well.
27. 27. Season the quinotto with salt and pepper.
28. 28. Serve the quinotto sprinkled with extra Parmesan.

Nutrition per serving

• kcal: 478
• Protein: 15 g · Fett/Fat: 26 g · Carbs: 42 g