Mushroom Quinoa Creamy Risotto

The first time I stirred quinoa into a risotto pan, I wasn't sure what would happen. I'd run out of arborio rice on a rainy Wednesday and had a bag of quinoa sitting in the cupboard. The result surprised me—nutty, creamy, and somehow more satisfying than the original. Now it's the version I crave when I want comfort without heaviness.

I made this for my sister one evening after she'd had a long day. She sat at the counter while I stirred, and we talked about nothing in particular. When I set the bowl in front of her, she took one bite and said it tasted like a hug. I've never forgotten that.

Ingredients

• Mushrooms: Use cremini for their meaty texture, or mix in shiitake and oyster mushrooms for more complexity. Clean them with a damp towel instead of rinsing to keep them from getting waterlogged.
• Quinoa: Rinsing removes the natural coating that can taste bitter. It also toasts beautifully in the pan, which deepens the flavor.
• Onion and garlic: These form the aromatic base. Chop the onion finely so it melts into the dish, and mince the garlic fresh for the best fragrance.
• Vegetable broth: Keeping it warm on a back burner helps the quinoa cook evenly. Cold broth shocks the pan and slows everything down.
• White wine: A dry wine like Sauvignon Blanc or Pinot Grigio adds acidity and brightness. If you skip it, add a squeeze of lemon at the end.
• Butter and Parmesan: These turn the dish creamy and rich. Stir them in off the heat so the cheese doesn't clump.
• Thyme and parsley: Fresh thyme perfumes the mushrooms as they cook, and parsley at the end adds a bright, grassy note.

Instructions

Start with the aromatics:

Heat olive oil and butter in a large pan over medium heat. Add the onion and let it soften until it turns translucent, about 2 to 3 minutes. Stir in the garlic and cook just until fragrant, about a minute.

Cook the mushrooms:

Add the sliced mushrooms and thyme, then let them cook without stirring for a minute or two so they start to brown. Stir occasionally and cook until they release their moisture and turn golden, 6 to 8 minutes.

Toast the quinoa:

Stir in the rinsed quinoa and let it cook for a minute or two. You'll hear it start to crackle slightly—that's when you know it's toasting.

Add the wine:

Pour in the white wine and stir until it's mostly absorbed. The pan will sizzle and smell amazing.

Stir in the broth gradually:

Add one ladleful of warm broth at a time, stirring frequently. Wait until each addition is absorbed before adding the next. This process takes about 20 to 25 minutes and creates that creamy texture.

Finish with richness:

When the quinoa is tender and the mixture is creamy, stir in the remaining butter, Parmesan, and cream if using. Season with salt and pepper, then cover and let it rest for 2 minutes off the heat.

Serve:

Spoon into bowls and top with fresh parsley and extra Parmesan. Serve immediately while it's still creamy.

Pin

One night I made this for a friend who said she didn't like quinoa. She finished her bowl and asked for seconds. Sometimes the way you cook something changes how people feel about it entirely.

How to Store and Reheat

Leftover risotto thickens as it cools, but you can bring it back to life. Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water and warm it gently on the stovetop, stirring until creamy again. The microwave works too, but stir halfway through and add liquid to loosen it up.

What to Serve Alongside

This risotto is rich enough to stand alone, but a simple arugula salad with lemon and olive oil cuts through the creaminess beautifully. A glass of crisp white wine—Pinot Grigio or Vermentino—echoes the wine in the dish. If you want something heartier, serve it with roasted chicken or seared fish.

Ways to Make It Your Own

I've added handfuls of baby spinach at the end, stirred in roasted butternut squash, and even folded in fresh peas for color. Sometimes I swap thyme for rosemary or add a pinch of smoked paprika for warmth. The base recipe is forgiving—trust your instincts and use what you have.

• For a vegan version, use plant-based butter and skip the Parmesan, or try nutritional yeast for a cheesy flavor.
• Stir in a handful of fresh greens like kale or chard in the last few minutes of cooking.
• Top with toasted pine nuts or walnuts for crunch and richness.

Pin

This dish has become my answer to the question, what do you make when you want something special but don't want to spend all night in the kitchen? It's comforting, nourishing, and always feels like a small celebration.

Recipe Q&A

→ Can I use different types of mushrooms?

Yes, cremini or mixed mushrooms provide great earthy flavors, but you can try shiitake or portobello for variation.

→ What’s the best way to rinse quinoa?

Rinse quinoa under cold water using a fine mesh strainer to remove any natural bitterness and ensure a cleaner taste.

→ Can I substitute the white wine?

Yes, you can replace dry white wine with additional vegetable broth or a splash of lemon juice for acidity.

→ How do I achieve a creamy texture without cream?

Slowly cooking quinoa while gradually adding warm broth helps release starches, creating a naturally creamy texture even without cream.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, but check broth and cheese labels to ensure no hidden gluten sources.