Mushroom Quinoa Creamy Risotto (Printable)

Nutritious quinoa cooked with mushrooms, Parmesan, and herbs for a comforting meal.

# What You'll Need:

→ Mushrooms

01 - 14 oz cremini or mixed mushrooms, cleaned and sliced

→ Quinoa

02 - 1 cup quinoa, rinsed

→ Aromatics

03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth, kept warm
06 - ½ cup dry white wine

→ Dairy

07 - ¼ cup unsalted butter
08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp heavy cream (optional)

→ Seasonings

10 - 2 tbsp olive oil
11 - ½ tsp sea salt, or to taste
12 - ¼ tsp freshly ground black pepper
13 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
14 - 2 tbsp chopped fresh parsley, for garnish

# Directions:

01 - Warm olive oil and 1 tablespoon butter in a large heavy saucepan over medium heat. Add chopped onion and cook until translucent, about 2 to 3 minutes.
02 - Incorporate minced garlic and sauté for 1 minute, stirring continuously.
03 - Add sliced mushrooms and thyme leaves; cook for 6 to 8 minutes until mushrooms are browned and moisture evaporates.
04 - Stir in quinoa and cook for 1 to 2 minutes, coating grains and gently toasting.
05 - Pour in dry white wine and cook, stirring, until mostly absorbed.
06 - Add warm vegetable broth one ladleful at a time, stirring frequently and allowing liquid to absorb before adding more.
07 - Continue cooking until quinoa is tender and creamy, approximately 20 to 25 minutes.
08 - Stir in remaining butter, Parmesan cheese, and heavy cream if using. Season with sea salt and freshly ground black pepper to taste.
09 - Remove pan from heat, cover, and let rest for 2 minutes to develop flavors.
10 - Serve immediately, garnished with chopped fresh parsley and additional Parmesan if desired.

# Expert Tips:

01 -
  • The quinoa creates a surprisingly creamy texture without constant stirring, making it more forgiving than traditional risotto
  • You get all the comfort of classic risotto but with complete protein and gluten-free benefits
  • Mushrooms become deeply savory and almost meaty, satisfying even the most devoted carnivores
02 -
  • Resist the urge to rush the broth adding process, because the gradual absorption is what creates that signature risotto creaminess
  • The quinoa will continue absorbing liquid as it rests, so pull it from the heat when it still looks a bit loose
  • Warm broth makes a significant difference in texture and cooking time
03 -
  • Use a wide pan rather than a tall pot, as more surface area helps the liquid evaporate properly for the right texture
  • Grate your own Parmesan rather than buying pre-grated cheese, because the flavor difference is remarkable
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