Pin it I discovered quinoa risotto by accident one rainy Tuesday when my usual arborio rice was nowhere to be found. Standing in my pantry, jar of quinoa in hand, I thought: why not? The result was so unexpectedly creamy and nutty that I've made it dozens of times since. What started as improvisation became something I crave—earthy mushrooms melting into each spoonful, that little pop of quinoa keeping things interesting. It's become my answer to the question, "What's for dinner?" when I want something that feels fancy but doesn't demand hours of fussing.
I made this for my sister the first time she visited after moving across the country, and watching her face light up when she tasted it meant more than any fancy restaurant could. She kept asking how I made something so creamy without cream, and when I told her about the quinoa, she looked genuinely amazed. That bowl became our catch-up moment, the thing we talked about while eating and long after.
Ingredients
- Cremini or mixed mushrooms (400 g): The earthy foundation of this dish—cremini mushrooms have enough flavor to hold their own, but mixing in some portobellos or shiitakes deepens everything. Clean them with a damp cloth rather than water; they soak it up like little sponges.
- Quinoa (200 g): Rinse it thoroughly before using, which gets rid of the bitter saponins on the surface—this step makes a real difference in how the final dish tastes. The grain's nuttiness shines through once it absorbs all those mushroom and broth flavors.
- Yellow onion (1 medium): Finely chopped so it disappears into the base, building sweetness and depth as it cooks down.
- Garlic (2 cloves): Minced small so it distributes evenly and cooks through in just a minute—burnt garlic is bitter, so keep the heat moderate here.
- Vegetable broth (1 L): Keep it warm in another pot on the stove; cold broth dropped into hot quinoa can stall the cooking. If you have homemade broth, this is where it really shines.
- Dry white wine (120 ml): A Pinot Grigio or unoaked Chardonnay works beautifully, and yes, the alcohol cooks off, leaving just the subtle acidity and flavor complexity.
- Unsalted butter (40 g): Split between the start of cooking and the finish—the butter at the end creates that silky, luxurious texture.
- Freshly grated Parmesan (60 g): Grate it yourself if you can; the pre-grated stuff has anti-caking agents that make it clump up instead of melting smoothly into the quinoa.
- Heavy cream (2 tbsp, optional): Not strictly necessary, but a splash at the end brings everything together into something almost cloud-like.
- Olive oil (2 tbsp): A good quality one if you have it—this is not the time for the cheap stuff that tastes like plastic.
- Sea salt and black pepper: Taste as you go and season at the end; the broth and Parmesan are already salty, so patience here prevents a too-salty dish.
- Fresh thyme (1 tbsp) or dried (1 tsp): Thyme pairs with mushrooms like they were made for each other; fresh is more delicate and bright, dried is more concentrated.
- Fresh parsley (2 tbsp): A last-minute sprinkle adds color and a clean, fresh note that cuts through the richness.
Instructions
- Build your flavor base:
- Heat the olive oil and 1 tablespoon of butter together over medium heat, then add your finely chopped onion. Let it cook for 2–3 minutes until it becomes translucent and soft, releasing those sweet onion notes into the fat. This is the foundation, so don't rush it.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute, stirring constantly to prevent any browning. You want the kitchen to smell impossibly good right now—that's your signal everything is right on track.
- Turn the mushrooms golden:
- Toast the quinoa:
- Add the rinsed quinoa and let it cook for 1–2 minutes, stirring to coat each grain in the butter and oil. You'll notice the grains start to smell nutty and slightly toasted, which builds flavor depth for the rest of the cook.
- Deglaze with wine:
- Pour in the white wine, stirring occasionally, and let it mostly absorb—this takes 2–3 minutes. The wine adds acidity and a subtle complexity that makes people ask what's in this dish.
- Begin the patient broth ritual:
- Add one ladleful of warm broth, stirring frequently, and let it absorb completely before adding the next. This is the heart of the risotto method, and while it requires presence and attention, you're building creaminess with each stir—not from cream, but from the quinoa releasing its starches.
- Cook until creamy:
- Continue adding broth one ladleful at a time for 20–25 minutes, tasting the quinoa as you go. When it's tender with just the tiniest bit of firmness at the center and the mixture flows like lava when you tilt the pan, you're there.
- Finish with richness:
- Stir in the remaining butter, grated Parmesan, and a splash of heavy cream if using. The heat will melt everything together into something silky and luxurious.
- Season and rest:
- Taste carefully and adjust with salt and pepper—remember the broth and cheese brought their own saltiness. Remove from heat, cover the pan, and let it rest for 2 minutes so the flavors settle.
- Serve with ceremony:
- Spoon into warm bowls, top with fresh parsley and extra Parmesan shavings, and serve immediately while it's still steaming.
Pin it There's something almost meditative about standing at the stove stirring risotto, the repetitive motion and the gradual transformation of grains into something luxurious. My partner jokes that I get into a zone when I'm making this, and honestly, they're right—it's just me, a wooden spoon, and the smell of butter and mushrooms filling the kitchen. By the time we sit down to eat, whatever frustration I brought to the kitchen has dissolved into something warm and present.
Making It Your Own
While this recipe is perfect as written, it's also a wonderful canvas for your own additions. I've stirred in fresh spinach at the very end, let it wilt into the heat, and the earthiness pairs beautifully with the mushrooms. Frozen peas add sweetness and color, or try roasted asparagus pieces if spring is calling to you. The aromatics stay constant—that's where the soul of the dish lives—but everything else is an invitation to experiment.
Wine Pairing and Serving Suggestions
Serve this with a crisp white wine like Pinot Grigio or a light Sauvignon Blanc that won't overwhelm the delicate quinoa. The acidity cuts through the richness of the butter and Parmesan, making each spoonful feel balanced and elegant. A simple green salad with lemon vinaigrette on the side keeps things fresh, or pair it with roasted vegetables if you want more substance on the plate.
Beyond the Vegetarian Table
This risotto stands completely on its own as a main course, but it also plays beautifully with other elements. I've spooned it into roasted tomato halves, served it under a perfectly cooked piece of salmon, or even stirred it into soup for a different kind of comfort. Some of my most creative meals have come from asking "what else can this become?" instead of just eating it straight from the pot.
- For a vegan version, swap the butter for vegan butter and skip the Parmesan, or use a plant-based cheese alternative—the dish remains delicious and satisfying.
- Make it heartier by adding white beans or lentils alongside the mushrooms, boosting protein and turning it into something even more nourishing.
- Leftover risotto can be shaped into patties, chilled overnight, and pan-fried until crispy on the outside—a completely different dish that tastes like nothing you'd expect.
Pin it This recipe has become my quiet way of saying I care when I cook for people—it takes time and attention, and everyone knows it. There's something about serving something this personal and delicious that opens doors in conversation.
Recipe FAQs
- → Can I substitute quinoa with another grain?
Yes, for a different texture, you can use couscous or pearl barley, though cooking times will vary.
- → How do I achieve a creamy consistency without cream?
Slowly cooking quinoa in warm broth while stirring helps release starch, creating creaminess; butter and Parmesan add richness too.
- → What mushrooms work best in this dish?
Cremini or mixed wild mushrooms bring earthy flavors and a firm texture ideal for this dish.
- → Is it possible to make this dish vegan?
Yes, replace butter with vegan alternatives and omit Parmesan or use plant-based cheese versions.
- → Can I add other vegetables?
Absolutely. Peas, spinach, or asparagus can be stirred in toward the end for extra freshness and nutrition.