You’ll need:

250g. Quinola.

1 large chopped onion.

50g Butter

1 glass of red or white wine

½ litre vegetable or chicken stock (stock cube is easiest)

Parmesan cheese if wished

For garnish use whatever you fancy. We have used boiled asparagus and butter fried shrimps in this version, with a sprinkling of dried cranberries and chives.


Melt butter in thick based pan. Add dry Quinola and stir to coat in butter. Add glass of wine and stir thoroughly. Now add chopped onion, and gradually add stock, stirring all the time.

As an option, you can also add vegetables such as asparagus, any sea food such as shrimps or prawns, or diced ham or chicken.

When Quinola has absorbed all the stock and is firm yet creamy, it is ready to serve. (Will take about 15 minutes or so).

Season and sprinkle with Parmesan if desired.