Quinotto Andino de Hongos y Espárragos (Cusco Quinoa Risotto) – Authentic Peru Recipe

Ingredients for Quinotto Andino de Hongos y Espárragos (Cusco Quinoa Risotto) (4 Servings)

• 1.25 lbs (or 2.5 cups) tricolor Andean quinoa, prepped into bite-sized pieces
• 1.5 cups roasted cremini mushrooms and green asparagus, washed and trimmed
• 1 cup Parmesan or queso andino
• 1 medium onion and 3 cloves garlic, finely minced with ají amarillo
• 1.5 tbsp traditional Peru seasoning (white wine, garlic, thyme)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and ají amarillo until golden.
2. Add white wine, garlic, thyme along with tricolor Andean quinoa and roasted cremini mushrooms and green asparagus, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with Parmesan or queso andino.