Save to Pinterest One Tuesday evening, my partner came home with a bag of beautiful cremini mushrooms from the farmers market, and I realized I had quinoa in the pantry but no rice. Instead of pivoting to something entirely different, I thought: why not treat quinoa like risotto? The result was unexpectedly luxurious, with those tiny pearls absorbing the broth and becoming creamy and tender in a way I hadn't anticipated. That first bowl, with the earthy mushrooms and a generous shower of Parmesan, convinced me this wasn't a compromise at all—it was something better.
I made this for friends who were skeptical about vegetarian mains, and watching them go back for seconds felt like a quiet victory. The creaminess without being heavy, the umami depth of the mushrooms—it silenced all the "but where's the protein" questions before they could even be asked.
Ingredients
- Cremini or mixed mushrooms (400 g): Look for mushrooms with closed caps and a dry surface; they brown better than wet ones. Cleaning them gently with a damp cloth instead of rinsing preserves their delicate texture.
- Quinoa (200 g): Rinsing removes the bitter coating and helps each grain cook separately so you get that lovely, tender texture rather than a gummy mass.
- Yellow onion (1 medium): The foundation of flavor; finely chopping ensures it dissolves into the broth and builds a subtle sweetness.
- Garlic (2 cloves): Minced fine means it distributes evenly and won't overpower with harsh, raw notes.
- Vegetable broth (1 L): Keep it warm in a separate pot so each addition melds smoothly rather than shocking the hot mixture and stopping the cooking process.
- Dry white wine (120 ml): The acidity cuts through the richness and adds depth; don't use "cooking wine" with added salt.
- Unsalted butter (40 g): Divided between the beginning (for sautéing) and the end (for finishing), butter carries flavor and creates that silky, luxurious mouthfeel.
- Parmesan cheese (60 g): Freshly grated, never pre-shredded; it melts into creaminess rather than clumping.
- Heavy cream (2 tbsp optional): A splash at the end softens any sharpness and adds a whisper of indulgence.
- Olive oil (2 tbsp): Extra virgin for depth, though it will be tempered by the heat.
- Sea salt and black pepper: Season in layers, not all at once, so you catch the balance.
- Fresh thyme (1 tbsp): Its piney, subtle notes complement mushrooms beautifully; dried works too, but use half the amount.
- Fresh parsley (2 tbsp): Added at the end as garnish to brighten the earthy dish and add a pop of color.
Instructions
- Start with warmth and aromatics:
- Heat your oil and a tablespoon of butter together over medium heat, then add the chopped onion. Watch it soften and turn translucent—this should take about 2 to 3 minutes, and you'll know it's ready when you can easily break a piece with your spoon. The smell alone is the smell of something good about to happen.
- Wake up the garlic:
- Add your minced garlic and stir constantly for just one minute. You're listening for the sizzle to quiet slightly, which means the raw sharpness is cooking out and the sweet, mellow flavor is blooming.
- Brown the mushrooms slowly:
- Add all your sliced mushrooms and the thyme, then let them sit undisturbed for a minute before stirring. You want them to develop a golden crust, releasing their moisture and concentrating their flavor—this takes 6 to 8 minutes total, and the kitchen will smell deeply savory.
- Toast the quinoa:
- Stir in your rinsed quinoa and cook for 1 to 2 minutes, moving it around the pan so each grain gets coated in the buttery, mushroomy base. This step sounds small, but it keeps the grains from sticking together later and adds a subtle, pleasant nuttiness.
- Deglaze with wine:
- Pour in the white wine, scraping the bottom of the pan with your spoon to loosen all those flavorful browned bits. Stir occasionally, and within 2 to 3 minutes, the wine will be mostly absorbed and smell like the beginning of something rich.
- Build creaminess with broth:
- Add one ladleful of warm vegetable broth, stirring frequently. When it's nearly absorbed—you'll see the mixture thicken but still move easily around the pan—add another ladleful. Keep repeating this rhythm for 20 to 25 minutes; this patient, gradual process is what releases the starches in the quinoa and creates that luxurious creaminess without any cream.
- Finish and rest:
- When the quinoa is tender and the mixture looks creamy rather than soupy, stir in the remaining butter, Parmesan, and a splash of cream if you're using it. Season carefully with salt and pepper, taste, and adjust. Remove from heat, cover, and let rest for 2 minutes—this brief pause allows the residual heat to finish the job and lets everything settle into harmony.
Save to Pinterest There's a moment near the end, when you stop adding broth and look at what's in the pan—creamy, studded with mushrooms, smelling like earth and butter and wine—when you realize this humble combination has become something that could sit on a restaurant table and belong there. That's when cooking stops being about following steps and becomes about trust.
The Magic of Substitutions
This recipe is forgiving in the best ways. If you don't have white wine, a splash of vermouth or even an extra half-cup of broth works—you'll lose a layer of complexity but gain back some earthiness. For a vegan version, use olive oil instead of butter in the final stir, skip the cream, and swap in a good quality plant-based Parmesan or just finish with extra fresh herbs and good salt. I've also made this with pearl barley instead of quinoa, and it became something slightly chewier and more traditionally risotto-like, which was lovely in its own way.
Building Depth with Vegetables
Mushrooms are the anchor, but the dish welcomes additions. I've stirred in a handful of tender spinach in the last minute, letting the residual heat wilt it to silky softness, or scattered fresh peas that had been thawed for just long enough. Some evenings, I'll add asparagus pieces toward the end so they stay with a slight snap, giving texture contrast to the creamy risotto. The key is to add anything delicate only near the very end, so it stays fresh and doesn't cook into submission.
Serving and Pairing
Serve this while it's warm, in shallow bowls so you can drizzle any extra broth around the edges, and finish with a handful of fresh parsley and extra Parmesan shaved or finely grated on top. The acidity and crispness of a Pinot Grigio or Sauvignon Blanc is the perfect drinking partner; if you prefer red, a light Pinot Noir won't overpower the delicate, earthy flavors. This is the kind of dish that doesn't need much on the side—maybe a simple green salad dressed with lemon, or crusty bread to soak up any extra creaminess.
- A squeeze of fresh lemon juice at the table brightens the earthiness and adds a final unexpected note.
- Leftover risotto can be stirred into soups or pressed into patties and pan-fried until golden for a different kind of meal entirely.
- This dish is naturally gluten-free if your broth is verified gluten-free, making it a thoughtful choice for guests with dietary needs.
Save to Pinterest This mushroom quinoa risotto became a favorite not because it's fancy or complicated, but because it tastes like care. It's the kind of dish that feeds you while making you feel looked after, which is really what home cooking should do.
Recipe FAQs
- → What type of mushrooms work best?
Cremini or mixed mushrooms provide an earthy flavor and good texture when sautéed until browned.
- → How is quinoa prepared to achieve a creamy texture?
Quinoa is toasted briefly, then cooked slowly by adding warm broth in batches, allowing it to absorb liquid gradually for creaminess.
- → Can this be made dairy-free?
Yes, substitute vegan butter and omit Parmesan or use plant-based cheese to keep it creamy without dairy.
- → What herbs enhance this dish?
Fresh thyme adds earthiness during cooking, and chopped parsley provides a bright, fresh garnish at the end.
- → Is white wine necessary?
White wine deepens flavor and adds acidity, but it can be omitted or replaced with extra broth if preferred.