Mushroom Quinoa Risotto (Printer-friendly)

Earthy mushrooms and protein-rich quinoa combine in a creamy Parmesan-infused dish.

# 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

# Steps:

01 - Warm olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add onion and cook until translucent, about 2 to 3 minutes.
02 - Incorporate minced garlic and cook, stirring, for 1 minute until fragrant.
03 - Add mushrooms and thyme leaves. Sauté until mushrooms are browned and moisture evaporates, approximately 6 to 8 minutes.
04 - Stir in rinsed quinoa and cook for 1 to 2 minutes until coated and lightly toasted.
05 - Pour in dry white wine and cook, stirring, until mostly absorbed by the quinoa.
06 - Add warm vegetable broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding the next. Continue this process.
07 - Cook the quinoa mixture until tender and creamy, about 20 to 25 minutes, using as much broth as needed.
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 from heat, cover, and let the mixture rest undisturbed for 2 minutes.
10 - Plate hot risotto, garnishing with chopped fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • The quinoa gets creamy like traditional risotto while actually delivering real protein, so you feel satisfied without the heaviness.
  • It comes together in under an hour, which means weeknight dinner without feeling rushed or sacrificing flavor.
  • Those mushrooms turn deep golden and umami-rich, transforming the whole dish into something that tastes like you spent all day cooking it.
02 -
  • Don't skip rinsing the quinoa—that bitter coating will sabotage the whole dish, and five minutes of rinsing saves you from a disappointing dinner.
  • The mushrooms need to release their moisture completely before you add the quinoa; if they're still wet, the whole dish steams instead of becoming creamy.
  • Warm broth is non-negotiable—cold broth cools down the risotto and interrupts the cooking process, making everything take longer and behave unpredictably.
  • You likely won't use all 4 cups of broth, and that's perfectly fine; quinoa absorbs less liquid than rice, so stop adding broth once the grains are tender and the mixture is creamy.
03 -
  • If the risotto seems too thick when you finish, stir in a splash more warm broth or even hot water—it should flow gently off the spoon, not sit in a stiff mound.
  • Make your vegetable broth homemade if time allows; the difference between store-bought and homemade is noticeable in a dish this delicate, where broth is the main seasoning vehicle.
  • Use a heavy-bottomed saucepan so the bottom doesn't scorch; the whole point is coaxing creaminess through patience, not heat.
Go Back