One-pot Mushroom Quinotto with Parmesan and Truffle Oil

This rich, creamy and hearty one-pot mushroom quinotto - a fun, healthier twist on the classic risotto is the perfect weeknight fix, made with beautiful oyster mushrooms and organic quinoa. Recipe developed by amazing Naina & Ishita at Bolbabybowl.

Ingredients 

  • Quinoa
  • 2 tbsp butter
  • 2 tbsp crushed garlic
  • 2 onions, finely chopped 
  • Mushrooms: button and oyster
  • Seasoning: Salt, pepper, oregano
  • Vegetable or chicken stock cube
  • Parmesan cheese
  • A handful of basil leaves
  • Truffle oil (optional)

Method

  1. In a pot, boil some water and add a cube of chicken or vegetable stock. You can also make fresh stock. Season the stock well.
  2. In a separate pot, add butter and crushed garlic and sauté.
  3. Add 2 finely chopped onions and cook until translucent.
  4. Then add your mushrooms and let them cook.
  5. Now add your quinoa and mix well.
  6. With a ladle start adding the stock to the pot, little by little while the quinoa cooks.
  7. Keep mixing while adding the stock and repeat till the quinoa gets cooked.
  8. Add some fresh basil leaves and mix well.
Mix some grated parmesan and drizzle some truffle oil and serve hot!

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