Mushroom Quinoa Creamy Risotto (Printable Version)

Earthy mushrooms and protein-packed quinoa combined into a creamy, savory main dish.

# Components:

→ 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

# Preparation steps:

01 - Heat olive oil and 1 tbsp butter in a large heavy saucepan over medium heat. Add chopped onion and cook for 2–3 minutes until translucent.
02 - Add minced garlic and cook for 1 minute, stirring constantly.
03 - Add sliced mushrooms and thyme leaves. Sauté for 6–8 minutes until mushrooms are browned and moisture has evaporated.
04 - Stir in rinsed quinoa and cook for 1–2 minutes until coated and slightly toasted.
05 - Pour in white wine and cook while stirring until mostly absorbed.
06 - Add one ladle of warm vegetable broth, stirring frequently. Continue adding broth one ladle at a time, allowing liquid to be absorbed before adding more.
07 - Cook until quinoa is tender and creamy, about 20–25 minutes, using broth as needed.
08 - Stir in remaining butter, Parmesan cheese, and heavy cream if using. Season with salt and pepper to taste.
09 - Remove from heat, cover, and let rest for 2 minutes.
10 - Serve hot, garnished with chopped fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • It feels fancy but comes together with everyday ingredients you probably already have.
  • Quinoa adds protein and a nutty backbone that makes this more satisfying than regular risotto.
  • The mushrooms get caramelized and almost meaty, so even non-vegetarians ask for seconds.
02 -
  • Rinse the quinoa thoroughly or it will taste bitter and ruin the whole dish, I learned this the hard way on my second attempt.
  • Keep the broth warm in a separate pot the entire time, cold broth will stop the cooking process and make the quinoa gummy instead of creamy.
  • Dont rush the mushroom step, if you crowd the pan or stir too often they will steam instead of brown and you will lose that deep savory flavor.
03 -
  • Grate your Parmesan fresh right before stirring it in, it melts smoother and tastes sharper than the pre-shredded kind.
  • If the risotto feels too thick at the end, stir in a few tablespoons of warm broth to loosen it, it should flow slowly when you spoon it into a bowl.
  • Add the butter and cheese off the heat so they emulsify into the quinoa instead of separating, this is the secret to that glossy finish.
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