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Quinoa Mushroom Risotto - Quinotto

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Quinoa Mushroom Risotto - Quinotto

Quinoa Mushroom Risotto - Quinotto

Marian Blazes
Quinotto is the clever hybrid name (quinoa + risotto) of this rich and creamy dish. Quinoa is a high protein grain that has been harvested for centuries in the Andes. Quinoa has recently enjoyed a surge of worldwide popularity (read more about that here), thanks to its nutritional properties and interesting nutty taste.

Quinoa does not act like arborio rice and does not turn creamy when cooked slowly. The creaminess of this dish comes from added heavy cream, but the flavor is delicious and the texture of the quinoa grain is very pleasing.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4.

Ingredients:

  • 3 tablespoons butter
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2-3 pieces of bacon, chopped
  • 1 red pepper, seeded and diced
  • 1-2 teaspoons aji chile pepper paste (optional)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 cup sliced mushrooms
  • 12 ounces of uncooked quinoa (about 2 1/2 cups)
  • 1/2 cup white wine
  • 3-4 cups chicken broth
  • 3/4 cup heavy cream
  • 1/3 cup grated parmesan cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • Salt and pepper to taste

Preparation:

  1. Melt butter in a large saucepan over medium heat.

  2. Add chopped onion, garlic, and bacon and sauté in the butter until onions are soft and turning translucent.

  3. Add the chopped red pepper, mushrooms, chile paste, cumin, and salt and cook for 5-10 minutes more, or until mushrooms have reduced in size and mixture is fragrant. Transfer vegetables to a bowl or plate and set aside.

  4. Add quinoa to the same saucepan and toast briefly over medium heat. Add wine and simmer until liquid is almost gone. Begin adding chicken stock, one cup at a time. Cover and simmer until liquid is absorbed, then add more as needed. Quinoa should be ready after about 15-20 minutes. When quinoa is cooked, the grain looks translucent and you can see a little thread, or "tail" on the grain. If you run out of chicken stock, use water. There should be a little liquid left when the quinoa is done.

  5. Stir vegetable mixture back in with the quinoa. Add cream and parmesan, and heat several minutes more, stirring, until cheese is melted and everything is hot.

  6. Stir in the cilantro, season to taste with salt and pepper, and serve warm.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious! Even with a few substitutions, Member LauraS5711

So a couple of nights ago I went to a Peruvian restaurant and had quinotto for the first time. To make this recipe more like what I had at the restaurant I added asparagus and took out the red pepper. I also added a little more wine and cheese than called for in the recipe, although I don't know if it actually needed it. I wasn't sure where to get aji chili pepper paste, so I added sriracha instead along with a little cayenne pepper. I don't like cumin that much so I didn't put that in. Thinking about it now, I basically changed the whole recipe, but the basic ingredients were the perfect base to add what I wanted in my quinotto! So delicious!!

4 out of 5 people found this helpful.

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