#Saturday Kitchen Suppers: recipe for Martin Morales - Mushroom Quinotto - Lifestyle Recipes

South American grain Quinoa is super trendy on the foodie scene at the moment and often dubbed as a superfood because it's high in protein, low in calories and gluten-free.

Saturday Kitchen Suppers

This 'quinotto' is basically a quinoa version of risotto and piles in plenty of gorgeous ingredients like white wine, cream, mushrooms and Parmesan cheese to give it a luxury touch.

It's meat-free so perfect for vegetarians too.

This recipe is the brainchild of chef Martin Morales, who also owns London's Ceviche restaurant – a Soho eatery whose menu offers an array of exciting Peruvian dishes.

Martin is also a regular on BBC TV's Saturday Kitchen and this is one of over 100 supper recipes in the new Saturday Kitchen Suppers cookbook. published by Weidenfeld & Nicolson, RRP £20.

Other contributors include Angela Hartnett, Tom Kerridge and Michel Roux Jr.

Ingredients

250g quinoa 1 litre cold water 1 tablespoon olive oil 30g butter 1 onion, finely chopped 125g mixed mushrooms, finely sliced 3 garlic cloves, finely chopped 125ml white wine 125ml single cream Grated nutmeg, to taste 50g Parmesan cheese, grated 4 tablespoons finely chopped flatleaf parsley Sea salt and freshly ground Black pepper

Method

1 Rinse the quinoa thoroughly. Put it in a saucepan and cover it with the cold water and a pinch of salt. Set over medium heat and bring to the boil. Reduce the heat and simmer for 10 minutes, until all the water has been absorbed.

2 Meanwhile, put the olive oil and butter in a wide, shallow saucepan. Melt over low heat and then add the onion and mushrooms and sauté until the onion is soft and translucent.

3 Add the garlic and sauté for a further minute, then add the wine. Bring to the boil, add the cream and season with a grating of nutmeg and some pepper.

4 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 thick texture of risotto.

5 Add half the Parmesan, half the parsley and some salt, if necessary.

6 Serve with the remaining Parmesan, extra mushrooms and parsley sprinkled over the top.

Nutrition Information

Serves 4

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