250 g quinoa
3 tsp olive oil
25 g butter
1 onion, finely chopped
125 g mushrooms, finely sliced
3 garlic cloves, finely chopped
125 ml white wine
125 ml single cream
Grated nutmeg, to taste
50 g grated Parmesan
3 tbsp finely chopped flat-leaf parsley
- Rinse the quinoa thoroughly. Put it in a saucepan and cover with 1 litre cold water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 10 mins until the water has been absorbed.
- Meanwhile, put the olive oil and butter in a wide, shallow saucepan. Melt over a low heat, then add the onion and mushrooms, and sauté until the onion is soft and translucent. Add the garlic and sauté for 1 min more, then add the wine. Bring to the boil, then add the cream. Season with a grating of nutmeg and some pepper.
- Bring back to the boil and add the cooked quinoa. Lower the heat and allow the quinotto to continue cooking, stirring constantly, until it has the same texture as risotto. Add half the Parmesan, half the parsley and a little salt, to taste.
- Serve with the remaining Parmesan and a sprinkle of parsley.