Mushroom Quinoa Creamy Risotto (Print)

Earthy mushrooms and protein-rich quinoa combine with Parmesan for a comforting creamy dish.

# Ingredients:

→ 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

# Instructions:

01 - Heat olive oil and 1 tablespoon butter in a large heavy saucepan over medium heat. Add chopped onion and cook for 2 to 3 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute, stirring continuously.
03 - Add sliced mushrooms and thyme leaves, sauté for 6 to 8 minutes until mushrooms are browned and moisture has evaporated.
04 - Incorporate rinsed quinoa and cook for 1 to 2 minutes, stirring to coat and lightly toast the grains.
05 - Pour in white wine and cook, stirring, until mostly absorbed by the quinoa.
06 - Add one ladle of warm vegetable broth at a time, stirring frequently and allowing each addition to absorb before adding the next.
07 - Continue adding broth and stirring until quinoa is tender and creamy, about 20 to 25 minutes. Not all broth may be required.
08 - Stir in remaining butter, Parmesan cheese, and optional heavy cream. Season with salt and pepper to taste.
09 - Remove from heat, cover, and let the dish rest for 2 minutes.
10 - Serve hot, garnished with fresh parsley and additional Parmesan if desired.

# Pro Tips:

01 -
  • It feels indulgent but leaves you energized instead of weighed down.
  • The quinoa holds its texture beautifully while still turning silky with each stir.
  • Mushrooms add that deep, earthy flavor that makes every bite feel grounded and warm.
02 -
  • Don't skip toasting the quinoa—it brings out a nutty flavor that makes the dish taste fuller.
  • Stir often but not constantly. Too much stirring can make it gummy, too little and it sticks.
  • Warm broth is essential. Cold liquid will cool the pan and make the cooking uneven.
03 -
  • Use a wide, heavy pan so the quinoa cooks evenly and you have room to stir without spilling.
  • Taste as you go—every batch absorbs broth differently, and you might not need all 4 cups.
  • Let the risotto rest covered for 2 minutes before serving. It thickens slightly and the flavors settle beautifully.
Back