Mushroom Quinoa Risotto (Printable)

A creamy blend of quinoa, mushrooms, and Parmesan with fragrant herbs and subtle white wine notes.

# 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 thyme
14 - 2 tbsp chopped fresh parsley, for garnish

# 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 to release aroma.
03 - Add sliced mushrooms and thyme leaves. Sauté for 6 to 8 minutes until mushrooms are browned and their moisture evaporates.
04 - Incorporate rinsed quinoa and cook for 1 to 2 minutes to coat and lightly toast the grains.
05 - Pour in dry white wine and cook, stirring, until the liquid is mostly absorbed.
06 - Add one ladle of warm vegetable broth at a time, stirring frequently. Allow each addition to fully absorb before adding the next.
07 - Continue cooking and stirring for 20 to 25 minutes until quinoa is tender and risotto has a creamy consistency. Not all broth may be needed.
08 - Stir in 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 sit for 2 minutes to meld flavors.
10 - Serve immediately, garnished with chopped fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • It feels indulgent but sneaks in protein and fiber without trying too hard.
  • The mushrooms get deep and caramelized, turning sweet and almost meaty.
  • You can make it completely plant-based and no one will miss the cheese.
  • Leftovers reheat beautifully with a splash of broth, unlike traditional risotto that turns gluey.
02 -
  • If you add cold broth, the cooking slows way down and the texture suffers, so keep it warm on a back burner the whole time.
  • Crowding the mushrooms in the pan makes them steam and turn rubbery instead of getting that deep, caramelized flavor you want.
  • Rinsing the quinoa is non-negotiable or you'll end up with a bitter, soapy taste that ruins the whole dish.
03 -
  • Stir often but not constantly, you want the quinoa to absorb the broth without sticking, but too much stirring makes it gluey.
  • Taste the quinoa as you go, it should be tender but still have a slight bite, not soft and mushy.
  • If you run out of broth before it's done, use hot water, it won't hurt the flavor and keeps things moving.
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