We are kicking off the Winter season in Australia (cue the cravings for a belly of comfort food) and with that in mind, The LJ Active Chef has done it again, putting an MNB twist on an old classic with A Mushroom Quinoa Risotto, or “Quinotto” as we affectionately refer to it. Who said comfort food had to be a bad thing? This traditional dish still has the familiar flavours of your fave risotto, but with a nutritious twist. Our good ol’ pal Quinoa makes for the perfect base for a risotto, containing all nine essential amino acids, and a whole lotta’ protetin, making for a highly balanced dish. We’re putting on bets that this Mushroom Quinotto will be a winner for your family dinner, and an even better leftover option for lunch the next day. Because who doesn’t love dinner for lunch?
We suggest using a variety of mushrooms in your dish. This will give the flavours extra depth and texture.
Mushroom Quinoa Rissotto, aka ‘Quinotto’
A Mushroom Quinoa Risotto aka ‘Quinotto’
Total Time: 30 minutes
Servings: Serves 4
- 2 cups Quinoa
- 1 tbsp. butter or coconut oil
- 1 brown onion, finely sliced
- 4 cloves of garlic, minced
- 300g mushrooms (we used a mix of swiss browns, oyster, shiitake, and black funghi)
- 2 tbsp. tamari with 1L warm water or 1L bone stock (non-vegetarian)
- 1/2 bunch of chives, finely chopped
- 1 - 2 lemons, juice and zest (2 makes for a very zesty flavour)
- 2 tsp. fresh thyme
- 1/3 cup white wine vinegar
- 60g Parmesan or 2 tbsp. nutritional yeast
- salt and pepper to taste
- In large pot on medium high heat, toast the quinoa in the butter or oil, stirring regularly, until fragrant.
- Add the garlic, onion, and mushrooms and saute until softened.
- Turn down the heat to medium low, and cup by cup add the pre-warmed liquid, stirring regularly.
- Once all the liquid has been reduced, add the rest of the ingredients.
- Stir well for a few minutes, then remove from the heat.
- Serve the Quinotto with extra sautéed mushrooms, thyme and lemon zest.