Mushroom Quinoa Risotto (Printer view)

Earthy mushrooms and quinoa combine in a creamy, comforting Italian-inspired dish finished with Parmesan.

# What You'll Need:

→ 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 tablespoons heavy cream (optional)

→ Seasonings

10 - 2 tablespoons olive oil
11 - ½ teaspoon sea salt, or to taste
12 - ¼ teaspoon freshly ground black pepper
13 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
14 - 2 tablespoons chopped fresh parsley, for garnish

# Directions:

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 - Incorporate sliced mushrooms and thyme leaves. Sauté for 6 to 8 minutes until mushrooms turn golden brown and most moisture evaporates.
04 - Add rinsed quinoa and cook for 1 to 2 minutes, stirring to coat and lightly toast.
05 - Pour in dry white wine, stirring continuously until mostly absorbed by quinoa.
06 - Add one ladle of warm vegetable broth at a time, stirring frequently and allowing liquid to absorb fully before each addition.
07 - Continue adding broth and stirring until quinoa is creamy and tender, about 20 to 25 minutes. Use only as much 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 to meld flavors and thicken consistency.
10 - Plate hot, garnished with fresh parsley and optional extra Parmesan cheese.

# Expert Suggestions:

01 -
  • It's packed with plant-based protein from quinoa, so you actually feel satisfied, not just full.
  • The whole thing comes together in under an hour, making it perfect for a weeknight dinner that tastes like you spent all day cooking.
  • Mushrooms become incredibly savory and sweet when they're given time to brown properly, and this dish lets that magic happen.
02 -
  • Don't skip browning the mushrooms thoroughly; they should be a deep golden color, which is where their umami magic lives—rushing this step means a dish that tastes one-dimensional.
  • Warm broth is essential; cold broth added to hot quinoa will lower the temperature and interrupt the cooking, leaving you with grains that are either crunchy or gummy instead of tender.
  • Taste and season as you go, especially at the end; Parmesan is already salty, so go easy on added salt until you've tasted the final dish.
03 -
  • Make sure your broth is actually simmering in a separate pot beside your risotto pot—lukewarm broth won't integrate smoothly and will drag out the cooking time.
  • The difference between good Parmesan and mediocre stuff is the difference between this dish being memorable and it being fine; block cheese grated by your own hand tastes genuinely better.
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