Post by kickingfrog on Mar 8, 2012 9:47:44 GMT
Risotto of quinoa, with butternut squash, woodland mushrooms and sage
Ingredients:
200g washed quinoa
150g peeled and diced butternut squash
2 finely diced banana shallots
100g mixed wild mushrooms
50g shaved Italian Parmesan
50g grated Italian Parmesan
10 sage leaves (deep fried until crispy)
2 pints of hot vegetable bouillon (gluten-free)
¼ pint skimmed milk (hot)
2 tbsp of white truffle oil
80g unsalted butter
1 small glass of white wine
2 garlic cloves, crushed
1g fresh thyme leaves Olive oil
Salt & pepper to taste
Method
In a large earthenware pot, heat the oil and 40g of the butter, soften the shallots, garlic and thyme leaves.
Add the washed quinoa and coat in the oil and shallot mixture.
When coated, add the glass of white wine and cook out the alcohol.
A little at a time, add the hot milk and bouillon, stirring as to stop the risotto sticking.
In a separate pan, sauté the sliced woodland mushrooms and set aside. Take the diced butternut and bake in an oven until ¾ cooked and set aside until later.
Keep adding the bouillon/milk mixture to the quinoa, tasting and testing as you go for seasoning and cooking. To finish the dish, delicately add the warm squash and the mushrooms to the risotto, reserving a little squash and some mushrooms for garnish.
Add the other 40g of butter the grated Parmesan and one tablespoon of truffle oil.
Spoon the risotto into a warm dish, garnish with a scattering of squash and mushrooms.
Finish with a drizzle of truffle oil, a little shaved Parmesan and the crisp, seasoned sage leaves
www.telegraph.co.uk/foodanddrink/recipes/9126692/Delicious-gluten-free-food-the-recipes.html
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Ingredients:
200g washed quinoa
150g peeled and diced butternut squash
2 finely diced banana shallots
100g mixed wild mushrooms
50g shaved Italian Parmesan
50g grated Italian Parmesan
10 sage leaves (deep fried until crispy)
2 pints of hot vegetable bouillon (gluten-free)
¼ pint skimmed milk (hot)
2 tbsp of white truffle oil
80g unsalted butter
1 small glass of white wine
2 garlic cloves, crushed
1g fresh thyme leaves Olive oil
Salt & pepper to taste
Method
In a large earthenware pot, heat the oil and 40g of the butter, soften the shallots, garlic and thyme leaves.
Add the washed quinoa and coat in the oil and shallot mixture.
When coated, add the glass of white wine and cook out the alcohol.
A little at a time, add the hot milk and bouillon, stirring as to stop the risotto sticking.
In a separate pan, sauté the sliced woodland mushrooms and set aside. Take the diced butternut and bake in an oven until ¾ cooked and set aside until later.
Keep adding the bouillon/milk mixture to the quinoa, tasting and testing as you go for seasoning and cooking. To finish the dish, delicately add the warm squash and the mushrooms to the risotto, reserving a little squash and some mushrooms for garnish.
Add the other 40g of butter the grated Parmesan and one tablespoon of truffle oil.
Spoon the risotto into a warm dish, garnish with a scattering of squash and mushrooms.
Finish with a drizzle of truffle oil, a little shaved Parmesan and the crisp, seasoned sage leaves
www.telegraph.co.uk/foodanddrink/recipes/9126692/Delicious-gluten-free-food-the-recipes.html
************