Quinoa Risotto with Mushrooms

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Quinoa Risotto with Mushrooms is a delightful twist on the classic Italian dish, offering a nutty and earthy flavor profile that's both comforting and nutritious. This recipe is perfect for a cozy dinner and makes great use of seasonal mushrooms.

Ingredients for Quinoa Risotto with Mushrooms

Quinoa serves as the base for this risotto, providing a nutty flavor and a delightful texture. It's a great alternative to rice and is packed with protein.

Olive oil is used for sautéing and adds a smooth richness to the dish. Choose a good quality extra virgin olive oil for the best flavor.

Onion and garlic form the aromatic foundation, giving the dish a savory and slightly sweet undertone.

Mushrooms bring an earthy depth to the risotto. Use your favorite variety or a mix for more complexity.

White wine adds acidity and brightness, balancing the richness of the cheese and butter.

Vegetable broth is the cooking liquid that helps create the creamy texture of the risotto.

Parmesan cheese contributes a salty, umami-rich finish that's essential to any risotto.

Butter adds creaminess and a glossy finish to the dish.

Salt and pepper enhance and balance the flavors.

Fresh parsley adds a burst of color and a hint of freshness at the end.

Tips & Tricks

  • Use a good quality, dry white wine for the best flavor. Avoid cooking wines, which often have added salt.
  • If you prefer a creamier texture, add more broth towards the end of cooking.
  • For a vegan version, substitute the Parmesan and butter with nutritional yeast and a plant-based butter.

Serving Suggestions

This quinoa risotto pairs beautifully with a crisp green salad and some crusty bread. For a touch of elegance, serve it with a glass of the same white wine you used in the recipe.

Frequently Asked Questions

Can I use another grain instead of quinoa?
Yes, you can use farro or barley, but note that cooking times may vary.
What type of mushrooms should I use?
Cremini, button, or shiitake mushrooms all work well. Use a mix for added flavor.
How can I make this dish dairy-free?
Swap the Parmesan cheese and butter for nutritional yeast and plant-based margarine.

Quinoa Risotto with Mushrooms Recipe Walkthrough

First things first, let's start with the quinoa. Rinse a cup of quinoa under cold water. This step removes the natural coating, called saponin, which can make it taste bitter. Once rinsed, set it aside to drain.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add a diced small onion and 2 minced cloves of garlic. Sauté them for about 3 minutes, just until the onion turns translucent and releases its sweetness.

Next, toss in 8 ounces of sliced mushrooms. Cook them until they're golden brown, which should take around 5 minutes. This step is crucial as it deepens their flavor.

Stir in the quinoa and let it toast for about 2 minutes. This helps to bring out its nuttiness. Now, pour in 1/2 cup of white wine and stir constantly until it's mostly absorbed into the quinoa.

Begin adding vegetable broth, half a cup at a time. Stir frequently and wait for the quinoa to absorb most of the liquid before adding more. This process will take around 20 minutes and is key to achieving that creamy risotto texture.

Once your quinoa is cooked through and the mixture is creamy, stir in 1/2 cup of grated Parmesan cheese and 2 tablespoons of butter. Season with salt and pepper to taste.

Finally, remove the skillet from heat and sprinkle 2 tablespoons of chopped fresh parsley over the top for a fresh finish. Serve immediately and enjoy!

Why You'll Love This Recipe

  • Quick and easy to prepare, making it perfect for a weeknight dinner.
  • Rich in protein and fiber thanks to the quinoa.
  • The wine and Parmesan add a sophisticated depth of flavor.
  • Vegetarian-friendly, yet hearty enough to satisfy everyone.

Ingredients

1 cup quinoa
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
1/2 cup white wine
4 cups vegetable broth
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste
2 tablespoons chopped fresh parsley

Step-by-step Instructions

1. Rinse the quinoa under cold water and drain.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until the onion is translucent, about 3 minutes.
3. Add the mushrooms and cook until they are golden brown, about 5 minutes.
4. Stir in the quinoa and cook for another 2 minutes to toast it slightly.
5. Pour in the white wine and stir until it is mostly absorbed.
6. Gradually add the vegetable broth, 1/2 cup at a time, stirring frequently and allowing the quinoa to absorb the liquid before adding more.
7. Once the quinoa is cooked and the mixture is creamy, stir in the Parmesan cheese, butter, salt, and pepper.
8. Remove from heat and garnish with fresh parsley before serving.

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