Mushroom Quinoa Creamy Risotto (Printable Version)

Earthy mushrooms and quinoa combine with creamy Parmesan in this nourishing Italian-inspired dish.

# Ingredient List:

→ 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

# How-To Steps:

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 constantly.
03 - Add sliced mushrooms and thyme leaves to the pan. Sauté for 6 to 8 minutes until mushrooms brown and release their moisture.
04 - Incorporate rinsed quinoa and cook for 1 to 2 minutes, stirring, until coated and slightly toasted.
05 - Pour in dry white wine and cook, stirring, until mostly evaporated and absorbed by the quinoa.
06 - Add one ladleful of warm vegetable broth at a time, stirring frequently and waiting for each addition to absorb before adding the next.
07 - Continue cooking for 20 to 25 minutes until quinoa is tender and the mixture is creamy, using as much broth as needed.
08 - Stir in the remaining butter, Parmesan cheese, and heavy cream if using. Season with sea salt and black pepper to taste.
09 - Remove from heat, cover, and let stand for 2 minutes to allow flavors to meld.
10 - Serve warm, garnished with chopped fresh parsley and additional Parmesan if desired.

# Expert Tips:

01 -
  • It feels fancy enough to serve guests but comes together in under an hour, leaving you time to breathe instead of stress.
  • Quinoa brings more protein and that satisfying bite that keeps you full longer than traditional risotto.
  • The mushrooms turn deeply golden and nutty, making the whole kitchen smell like a fancy restaurant.
02 -
  • Warm broth is non-negotiable; I learned this the hard way when I used cold broth straight from the fridge and ended up with grainy, unevenly cooked quinoa that took forever to soften.
  • The constant stirring isn't busywork; it's what creates the creamy sauce that makes this feel like risotto and not just seasoned quinoa in broth.
  • Don't walk away from the stove during the broth-adding phase, no matter what, because the quinoa can go from al dente to mushy in the span of two minutes if you're not watching.
03 -
  • Make sure your broth is genuinely warm and kept simmering the whole time you're cooking; this is the single biggest difference between creamy risotto and grainy disappointment.
  • Don't skimp on freshly grating the Parmesan yourself, because the real thing melts into the creamy base in a way that pre-grated cheese, with its anti-caking additives, simply cannot.
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