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.
Packed with vitamin C, lemons are the perfect edition to this mushroom filled dish. We find it really gives the Quinotto a real zingy, fresh taste to balance the rest of the flavours.
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.