Kokova Magazine

Risotto of quinoa, with butternut squash, woodland mushrooms and sage by Jason Church.

Ingredients

• 200g washed quinoa
• 50g peeled & diced butternut squash
• 2 finely diced banana shallots
• 100g mixed wild mushrooms
• 50g grated Italian parmesan
• 10 sage leaves (Deep fried until crispy)
• 2 pints of hot vegetable bouillon*
• ¼ pint skimmed milk (Hot)
• 2 tablespoons 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

Procedure

• In a large earthenware pot heat the oil & 40g of the butter, soften the shallots, garlic & the thyme leaves.
• Add the washed quinoa & coat in the oil & shallot mixture.
• When coated add the glass of white wine & cook out the alcohol.
• A little at a time add the hot milk & bouillon, stirring as to stop the risotto sticking.
• In a separate pan sauté the sliced woodland mushrooms & set aside.
• Take the diced butternut & bake in an oven until ¾ cooked & set-aside until later.
• Keep adding the bouillon/milk mixture to the quinoa tasting & testing as you go for seasoning & cooking.
• To finish the dish, delicately add the warm squash & the mushrooms to the risotto reserving a little squash & mushrooms for garnish.
• Add the other 40g of butter the grated Parmesan & 1 tablespoon of truffle oil.
• Spoon the risotto into a warm dish, garnish with a scattering of squash & mushrooms.
• Finish with a drizzle of truffle oil, a little shaved Parmesan & the crisp seasoned sage leaves.