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Sneaky Low-Fat Mushroom Quinoa Risotto (Quinotto)

Inspired by an amazing dish I had at Mata Bar’s, I was determined to make a low fat and low calories mushroom risotto (aka quinotto).
Course Dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings 4 people
Calories 340kcal


Mushroom Stock

  • 1 small carrot peeled and diced
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 1 lb button mushrooms sliced with stems + any stems from the sauteed mushrooms (below)
  • 4 Italian parsley sprigs
  • 5 leaves thyme
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 6 cups water


  • 0.5 oz package of dried porcini mushrooms
  • 398 ml can of Hearts of palm rinsed well
  • 1/3 cup fat free milk
  • Salt and pepper
  • 2 tsp olive oil
  • 2 lb assorted mushrooms sliced
  • 2 cloves garlic minced
  • 4 leaves sprigs thyme removed
  • Salt and pepper to taste


  • 2 tsp olive oil
  • 1 cup quinoa rinsed well
  • 1/2 cup dry white wine
  • 2 cups prepared mushroom stock see above
  • 1/4 cup porcini powder see above
  • 2 oz Parmigiano Reggiano cheese finely grated
  • 1/4 cup reduced fat ricotta cheese
  • 1/2 cup fat free milk
  • 1/2 cup frozen peas
  • Salt and pepper to taste
  • 1/4 cup Italian parsley finely chopped


Mushroom Stock

  • Heat the oil in a large pot over medium-high heat. Add in the carrot and onion and cook, stirring occasionally, until the onions have softened, about 7 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 30 seconds.
  • Add the mushrooms, parsley, thyme, bay leaf, and peppercorns and cook for 5 minutes.
  • Add the water and bring up to a boil. Reduce the heat to low and simmer for an hour.
  • Strain through a fine-mesh strainer (discard the vegetable and herbs) and season with salt to taste. This can be made 3 days in advance or frozen 1-2 months in advance.


  • Put the dried porcinis in a spice grinder or food processor and pulse until they reach a powder consistency. Set aside.
  • Add the hearts of palm and milk along with a pinch each of salt and pepper to the food processor and puree until smooth. Set aside.
  • Preheat the pan to medium high heat and add the olive oil. Once hot, add the mushrooms, garlic and thyme and cook until browned and tender, about 10 minutes. Season with salt and pepper to taste, remove from heat and set aside.


  • Preheat the olive oil in a medium saucepan over medium heat. Add in the quinoa and toss until coated.
  • Add in the white wine and let it evaporate.
  • Add in the stock and porcini powder and cook over medium low for about 10-12 minutes, or until the stock is almost fully absorbed.
  • Fold in the pureed artichoke hearts and stir until creamy and thick.


  • Stir in the parmesan cheese, ricotta cheese, prepared mushrooms, peas, and milk and season with a pinch of salt and pepper, to taste.
  • Garnish with Italian parsley and additional grated cheese, if desired.


Calories: 340kcal