Mushroom and herb quinotto with bacon and cheese. A quick one pot "risotto" with quinoa under 500 calories.

Contains promotion of cheese from Austrian hay milk gtS

Ok, my dear hardcore fans of Italian cuisine - you have to be very strong now. Because I have done something unheard of: I have rethought the risotto. The two good old buddies Reis and Parmesan were canceled outright. But now the new Dreamteam Quinoa and aromatic hay milk cheese are allowed to play. And if you are still considering whether it's best to get a quick breather, try a bite to this exciting combination. The hearty mushroom and herb Quinotto with bacon and cheese not only tastes terrific good - with plenty of green and crisp peas, it fits wonderfully into the sunny season. And if I tell you now that it's going really fast and not even 500 calories, but a huge portion of protein on the plate brings ... ahhh, I see, I have your full interest.

Of that unusually combinations make totally fun, my Senner-Sisters in Crime (Ticky) tine, Simone of S-kitchen and I could convince ourselves recently to the most delicious: The AMA had namely invited to the Austrian Heumlich- and Bergkäse-Sause in the jecke Cologne. As the crowning glory of a great Sennermeets blogger year, everything was once again boiled up here that the Austrian protected specialties hay milk g.t.S. and mountain cheese g.U. make it so special. And so there was - with a direct view of Father Rhine - unusually good appetizers and Swabian burgers (yes!) With mountain cheese.

You do not have to give up giant cheese hearts anymore. Point.

The exciting creations have been designed by a Cologne-based youngster: the chef of the trendy burger shop The fat cow has given everything in the kitchen. And we girls then happily feasted on avocado ale with sepia bread chip, tartar with tonka bean pepper, avocado cream and mountain cheese g.U., mountain cheese taco with black bean curd and romanesco and lettuce, Mac `n Cheese Bites with spicy salsa, onion rings with mountain cheese g.U. and truffle mayo and quesadilla with root vegetables, pastrami and mountain cheese g.U. and burger with pancetta, fried onion, onion jus in homemade cheese spätzlebun. Without words! After this great evening, I find that Cologne and the Austrian mountain cheese should necessarily deepen their diplomatic relations extremely. And fast.

Started by the evening and the unusual creations, we are Sennermeets blogger girls then quickly home to the stove and have started yourself. Simone is now heavily in love with black beans and has set up an Alps-Mexico crossover with Quick and easy mountain cheese quessadillas. And understandably, Trickytine does not even get rid of the burger - there's hack, baby! With their Alpine Sloppy Joe burger with mountain cheese, no chicken is guaranteed.

With my mushroom and herb Quinotto, I ventured a bit further over the Alps. And I'm very excited about the result. Great cheese godfathers for my dish were again my friends of the cheese dairy Woerle in the Salzburger Land. Her hay moon Kas in the blue bark is a natural cheese from the best, silage-free hay milk g.t.S. the Salzburg region. The traditional, natural feeding with grass or hay, the cheese goes so to speak with the season - in winter it has a milky, in the summer more yellowish color. The young semi-hard cheese ripens for three weeks and smells of fresh buttermilk, yoghurt and citrus notes.A perfect, fresh buddy for my green Quinotto!

The mushroom and herb Quinotto is quickly and easily cooked in a pot. The hearty base is provided by a hint of bacon and many delicious mushrooms. The fresh notes then bring the herbs, the crisp green peas and the cheese into play. The quinoa is well fed and also provides a darn large portion of vegetable protein. And even though there is a lot of delicious food in the pot at the end, the calorie balance remains pleasingly slim - again perfect for my project 20bis20.

If you have hot fantasies of delicious low-calorie cheese dishes, then look Be sure to order my quick cheese soup with mountain cheese, roasted pears and Szechuan pepper, or the hearty apple pie from the oven with farmhouse cheese, ham and cucumber salad.

Well, and now go to the Quinotto (and the good cheese)!

Have it tasty!

The recipe for a quick one pot mushroom and herb quinotto with bacon and cheese

Ingredients for 3 servings:

5 g dried porcini mushrooms
125 g quinoa
50 g bacon cubes
2 Onions, peeled & chopped
1 garlic clove, peeled & chopped
50 ml of dry white wine or sparkling wine
100 ml of milk, 1.5% fat
50 ml of vigorous vegetable stock
1 tsp of fresh thyme ( Leaflets plucked from the stems)
1 pinch of chilli powder
salt and pepper
200 g of mushrooms, quartered
1 large handful of chopped parsley
100 g of frozen peas - 100 g of aromatic cheese, grated
Ex the Woerle hay-mound Kas from hay-milk

Optional for serving:
chopped fresh herbs, chopped green onions, more cheese (of course always)

> Here's how it works:

Pour the mushrooms in a small bowl with a little boiling water (about 50 ml) and a few Let it rest for a few minutes.

Rinse the quinoa in a strainer under running water and drain well.

In a medium saucepan, sauté the bacon until lightly browned, then add chopped onions and garlic and simmer for 2 minutes.

In the meantime, cut the porcini mushrooms (keep the soaking water).

Then quinoa, porcini mushrooms. Add white wine or sparkling wine, milk, vegetable stock, thyme, chili, salt and pepper to the pan and stir. Put the mushrooms on the quinoa, put the lid on and bring to the boil. Reduce the heat and let the Quinotto cook for 15 minutes on low heat.

Then remove the lid and stir parsley, peas and cheese into the Quinotto. Cook on a low heat and with occasional stirring for another 5 minutes until the liquid is completely absorbed by the quinoa and the cheese is melted creamy. If the quinotto becomes too dry, just add a small sip of water.

Place the mushroom and herb quinotto on a plate and garnish with chopped herbs and spring onions and more cheese as desired. Season with freshly ground pepper.

Tip:
Best of all, Quinotto tastes freshly cooked. But leftovers can also be easily warmed up on a low flame.Because I have done something unheard of: I have the risotto ... Pasta | Noodles | Related Mushroom and Herb Quinotto One Pot Risotto with Quimoa under 500 calories European Print Portions: 3 Preparation time: Cooking time:

Nutrition Facts 403 calories per serving 20 grams of fat

Ingredients

  • 5 g dried porcini mushrooms
  • 125 g quinoa
  • 50 g bacon cubes
  • 2 onions, peeled & chopped
  • 1 garlic clove, peeled & chopped
  • 50 ml of dry white wine or sparkling wine
  • 100 ml of milk, 1.5% fat
  • 50 ml of vigorous vegetable broth
  • 1 tsp. Fresh thyme (leaflets plucked from the stems)
  • 1 pinch of chilli powder
  • salt & pepper
  • 1 large handful of chopped parsley
  • 100 g frozen peas
  • 100 g aromatic cheese, grated
  • eg the Woerle hay moon Kas from hay milk

And so it goes

Rinse the quinoa in a strainer under running water and drain well

In the meantime, cut the mushrooms into small pieces (keep the soaking water) .

Then quinoa, porcini mushrooms. Add white wine or sparkling wine, milk, vegetable stock, thyme, chili, salt and pepper to the pan and stir. Put the mushrooms on the quinoa, put the lid on and bring to the boil. Reduce the heat and let the Quinotto cook for 15 minutes on low heat.

Then remove the lid and stir parsley, peas and cheese into the Quinotto. Cook on a low heat and with occasional stirring for another 5 minutes until the liquid is completely absorbed by the quinoa and the cheese is melted creamy. If the quinotto becomes too dry, just add a small sip of water.

Place the mushroom and herb quinotto on a plate and garnish with chopped herbs and spring onions and more cheese as desired. Season with some freshly ground pepper.