Save I started making this on a chilly Tuesday when I had leftover quinoa and a bag of mushrooms that needed using. What began as a pantry rescue turned into something I now crave every few weeks. The quinoa soaks up broth like rice but holds its shape better, and the mushrooms give it that deep, savory pull I always loved in classic risotto without the arm workout.
The first time I served this to friends, I didnt mention the quinoa swap until we were halfway through dinner. No one noticed. They just kept going back for more, scraping their bowls clean and asking what made it taste so rich. I realized then that this dish didnt need an explanation, it just needed to be eaten warm with good company around the table.
Ingredients
- Cremini or mixed mushrooms: Use a mix if you can, shiitake and oyster add even more depth, and always slice them thick so they stay tender and meaty instead of disappearing into the quinoa.
- Quinoa: Rinse it well under cold water or it can taste bitter, and look for the white or golden variety since red quinoa stays too firm for this dish.
- Yellow onion: Chop it fine so it melts into the background, adding sweetness without chunks that distract from the creamy texture.
- Garlic: Mince it fresh and add it after the onion so it doesnt burn, just one minute is enough to wake up the whole pan.
- Vegetable broth: Keep it simmering in a pot nearby, warm broth absorbs faster and helps the quinoa cook evenly without shocking it with cold liquid.
- Dry white wine: A crisp Sauvignon Blanc or Pinot Grigio works beautifully, the acidity cuts through the butter and cheese and makes everything taste brighter.
- Unsalted butter: I add it in two stages, once at the start for sautéing and again at the end for that glossy, restaurant finish.
- Parmesan cheese: Grate it yourself from a block, the pre-shredded stuff has anti-caking agents that make the risotto grainy instead of creamy.
- Heavy cream: This is optional but it rounds out the texture and makes the dish feel indulgent, skip it if you want to keep things lighter.
- Olive oil: Use a good one, it coats the quinoa at the start and carries the flavor of the thyme and garlic through every bite.
- Sea salt and black pepper: Taste as you go, the Parmesan is salty so you may need less than you think.
- Fresh thyme: Strip the leaves off the stems and add them with the mushrooms, dried thyme works but fresh has a brighter, almost lemony note.
- Fresh parsley: Chop it right before serving so it stays vibrant and adds a pop of color and freshness at the end.
Instructions
- Start the aromatics:
- Heat the olive oil and a tablespoon of butter in a large saucepan over medium heat until the butter foams. Add the chopped onion and let it cook gently until it turns translucent and smells sweet, about two to three minutes, stirring occasionally so it doesnt brown.
- Add the garlic:
- Toss in the minced garlic and stir for just one minute until fragrant. Dont let it sit too long or it will turn bitter and lose that mellow warmth you want.
- Cook the mushrooms:
- Add the sliced mushrooms and thyme leaves, then spread them out in the pan. Let them sit for a minute before stirring so they can start to caramelize, then cook for six to eight minutes until browned and their liquid has cooked off, stirring occasionally.
- Toast the quinoa:
- Stir in the rinsed quinoa and let it cook for one to two minutes, stirring constantly. You want it to smell nutty and look slightly golden, this step helps it absorb the broth better later.
- Deglaze with wine:
- Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce until mostly absorbed, this takes about two minutes and smells incredible.
- Add broth gradually:
- Ladle in one scoop of warm vegetable broth and stir frequently until the liquid is absorbed. Keep adding broth one ladleful at a time, stirring and waiting for each addition to be absorbed before adding the next, this takes patience but its how you get that creamy texture.
- Cook until tender:
- Continue the process for about twenty to twenty-five minutes until the quinoa is tender but still has a little bite and the mixture looks creamy. You might not need all four cups of broth, so taste as you go.
- Finish with dairy:
- Stir in the remaining butter, grated Parmesan, and heavy cream if using. Season with salt and pepper to taste, remembering the cheese adds saltiness too.
- Rest and serve:
- Remove the pan from heat, cover it, and let it rest for two minutes so the flavors settle. Serve hot in shallow bowls, garnished with fresh parsley and extra Parmesan if you like.
Save One evening my sister came over after a long shift and I made this without asking what she wanted. She sat at the counter with a glass of wine, watching me stir and add broth, and by the time I plated it she was already reaching for a spoon. We ate in comfortable silence, scraping our bowls, and she said it felt like being taken care of. Thats when I realized this dish is more than dinner, its the kind of food that makes people feel seen.
How to Store and Reheat
Leftover risotto thickens as it cools, so store it in an airtight container in the fridge for up to three days. When you reheat it, add a splash of broth or water and warm it gently on the stove over low heat, stirring until it loosens up and turns creamy again. The microwave works in a pinch but the stovetop brings back that silky texture better.
Swaps and Variations
You can make this vegan by swapping in vegan butter and skipping the Parmesan, or using a good plant-based cheese that melts well. I have also stirred in handfuls of spinach, peas, or roasted asparagus at the end for extra color and vegetables. If you want more protein, top it with a fried egg or some seared tofu, both work surprisingly well.
What to Serve It With
This risotto is rich enough to stand alone, but I like serving it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. A crusty baguette for mopping up the last bits is never a bad idea. If you are pouring wine, go with the same crisp white you cooked with, Pinot Grigio or Sauvignon Blanc both work beautifully.
- Taste the quinoa after twenty minutes, it should be tender but still have a slight bite, not mushy.
- If you run out of broth before the quinoa is done, use hot water instead of stopping the process.
- Leftover risotto makes an incredible base for crispy pan-fried cakes the next day.
Save This dish has become my go-to when I want something comforting but not heavy, something that feels special without demanding too much from me. I hope it becomes that for you too.
Recipe Questions & Answers
- → What type of mushrooms work best?
Cremini or mixed mushrooms offer an earthy flavor and meaty texture that complement the dish well.
- → How should I prepare the quinoa?
Rinse quinoa thoroughly before cooking to remove any bitterness and ensure a clean taste.
- → Can I substitute white wine?
Yes, you can use extra vegetable broth or a splash of lemon juice for acidity if avoiding wine.
- → Is this dish gluten-free?
Yes, as long as the broth and cheese used are verified gluten-free, this dish fits a gluten-free dietary need.
- → How do I achieve a creamy consistency?
Stirring frequently while gradually adding warm broth helps release quinoa's starches, creating a rich, creamy texture.
- → Can I make it vegan?
Substitute vegan butter and omit or replace Parmesan with plant-based cheese alternatives to make it vegan-friendly.