Mushroom Quinoa Creamy Risotto (Printable Version)

Creamy blend of quinoa and mushrooms enriched with Parmesan and herbs for a wholesome main course.

# What You 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 tablespoons heavy cream (optional)

→ Seasonings

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

# Steps:

01 - Heat olive oil and 1 tablespoon butter in a large heavy saucepan over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent.
02 - Incorporate minced garlic and cook for 1 minute, stirring constantly.
03 - Add sliced mushrooms and thyme leaves. Sauté for 6 to 8 minutes until mushrooms brown and most moisture evaporates.
04 - Stir in rinsed quinoa, cooking for 1 to 2 minutes until well coated and lightly toasted.
05 - Pour in dry white wine and cook, stirring, until mostly absorbed.
06 - Ladle in warm vegetable broth one portion at a time, stirring frequently. Allow each addition to absorb fully before adding more.
07 - Continue cooking and stirring for 20 to 25 minutes until quinoa is tender and risotto is creamy, using broth as needed.
08 - Incorporate remaining butter, Parmesan cheese, and heavy cream if using. Season with salt and black pepper to taste.
09 - Remove from heat, cover, and let sit for 2 minutes. Serve immediately garnished with fresh parsley and additional Parmesan if desired.

# Expert Pointers:

01 -
  • It gives you all the creamy satisfaction of classic risotto without the constant hovering.
  • Quinoa adds a nutty backbone and sneaks in extra protein without trying too hard.
  • The mushrooms turn golden and almost meaty, making this feel indulgent even on a weeknight.
  • Leftovers reheat beautifully with a splash of broth, unlike rice risotto that turns gummy.
02 -
  • If you add cold broth, the quinoa seizes up and the whole thing turns gluey instead of creamy.
  • Stirring constantly isn't necessary like it is with rice risotto, but checking in every minute or so keeps it from sticking.
  • Don't skip the resting time at the end. It lets the flavors settle and the texture becomes impossibly silky.
03 -
  • Use a mix of mushroom varieties like shiitake, oyster, and cremini for deeper, more complex flavor.
  • Grate your Parmesan fresh from a block. Pre-grated cheese has anti-caking agents that keep it from melting smoothly.
  • If the quinoa finishes cooking before it's creamy enough, add a little more broth and keep stirring. The starch release is what makes it risotto-like.
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