Mushroom Quinoa Creamy Risotto (Printable)

Creamy quinoa cooked with mushrooms, Parmesan, and herbs for a nourishing, flavorful main dish.

# What You 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 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

# Directions:

01 - Heat olive oil and 1 tablespoon butter in a large heavy saucepan over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until translucent.
02 - Add minced garlic and cook for 1 minute, stirring constantly to release its aroma.
03 - Add sliced mushrooms and fresh thyme leaves. Sauté for 6 to 8 minutes until mushrooms are browned and most moisture has evaporated.
04 - Stir in rinsed quinoa and cook for 1 to 2 minutes, coating evenly and lightly toasting the grains.
05 - Pour in dry white wine and cook, stirring, until it is nearly absorbed by the quinoa.
06 - Add one ladleful of warm vegetable broth at a time, stirring frequently. Allow each addition to be absorbed completely before adding the next.
07 - Continue adding broth and cooking until quinoa is tender and creamy, about 20 to 25 minutes. Discard any unused broth.
08 - Stir in the remaining butter, freshly grated Parmesan cheese, and heavy cream if using. Season with sea salt and freshly ground black pepper to taste.
09 - Remove from heat, cover, and let sit for 2 minutes to settle flavors.
10 - Serve warm, garnished with chopped fresh parsley and extra Parmesan cheese if preferred.

# Expert Suggestions:

01 -
  • It feels luxurious and creamy but you're actually eating complete protein, so you won't crash an hour later.
  • The whole thing comes together in under an hour, making it elegant enough for company but weeknight-friendly enough to make on a Tuesday.
  • Unlike traditional risotto, the quinoa holds its texture even if you're not standing there stirring constantly, which takes the pressure off.
02 -
  • The quinoa must be rinsed before cooking or it tastes soapy and wrong—this is non-negotiable and takes literally one minute under cold water.
  • Warm broth is essential because cold broth will cool down your mixture and make the cooking time unpredictable; keep it simmering in a separate pot while you work.
  • The mushroom browning step is where flavor lives—don't rush it or skip it, even though it takes longer than you'd expect.
  • Risotto technique means adding liquid gradually so the starch releases and creates creaminess; dumping it all in makes soup, not risotto.
03 -
  • Save a bit of the cooking liquid if you make this ahead and reheat it—risotto dries out as it sits, and a splash of warm broth brings it right back to creamy without breaking the texture.
  • If you want vegan version, substitute vegan butter and nutritional yeast or plant-based Parmesan, though the flavor will shift slightly toward earthiness instead of the traditional umami richness.
  • This pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc, and honestly, using that same wine in the risotto makes sense because your palate will be prepared for the flavors on the plate.
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