May 15, 2012 - 11:10 BST hellomagazine.com Risotto of Quinoa, with butternut squash, woodland mushrooms & Sage GALLERY Dish type: Starter Serves 2 Ingredients:200g Washed Quinoa 150g Peeled & 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 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 Method: 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.