Save Pin The first time I made risotto with quinoa instead of rice, I was skeptical. A friend had left a bag of quinoa on my counter after a yoga class, and I had a sudden craving for something creamy and comforting but also felt like it should be good for me. The result surprised us both: earthy mushrooms melding with nutty quinoa, each grain staying distinct yet swimming in a silky, golden sauce. It wasn't traditional, but it tasted like a discovery we'd made together in my kitchen.
I made this for my sister on a cold March evening when she was stressed about work. She sat at my kitchen counter with a glass of wine, and we talked while I stirred the pot, the smell of mushrooms and butter filling the whole apartment. By the time the risotto was done, she was laughing again, and she asked me to write down the recipe so she could make it at home.
Ingredients
- Mushrooms (400 g): Use cremini or a mix with some shiitake if you can—they darken beautifully and add deeper flavor. Clean them gently with a damp cloth rather than soaking to keep them from becoming waterlogged.
- Quinoa (200 g): Rinsed well to remove any bitterness, it should feel light and slightly fluffy when cooked through. Unlike rice, it won't break down, keeping each grain separate even as the dish becomes creamy.
- Yellow onion (1 medium): The base of everything good here; chop it small so it dissolves into the sauce and sweetens as it cooks.
- Garlic (2 cloves): Mince it fine and add it briefly after the onion so it flavors the oil without burning and turning bitter.
- Vegetable broth (1 L): Keep it simmering in a separate pot so each addition is warm, which helps the quinoa cook evenly and absorb the liquid more gently.
- Dry white wine (120 ml): A Pinot Grigio or Sauvignon Blanc adds acidity and brightness; don't use anything you wouldn't drink.
- Butter (40 g): Unsalted so you control the salt; it's divided between the start and the finish, adding richness at both points.
- Parmesan (60 g): Freshly grated makes a difference—it melts smoothly and tastes sharper and more authentic than pre-grated.
- Heavy cream (2 tbsp, optional): It's truly optional, but it smooths everything together if your sauce feels a little grainy.
- Olive oil (2 tbsp): Use something you like the taste of; it's not heated to smoking, so you'll taste it.
- Sea salt and black pepper: Add salt in stages and taste before finishing, since Parmesan and broth already carry salt.
- Fresh thyme (1 tbsp): The earthiness matches the mushrooms perfectly; dried thyme works but use less, about a teaspoon.
- Fresh parsley (2 tbsp): A bright finish that cuts through the richness; add it just before serving so it stays green and fresh.
Instructions
- Start with heat and aromatics:
- Warm the oil and a tablespoon of butter together in a large, heavy saucepan over medium heat. When the butter foams, add the chopped onion and let it soften for a few minutes, stirring occasionally, until it turns translucent and smells sweet.
- Build the flavor base:
- Stir in the minced garlic and cook for just a minute, until fragrant. Don't let it color or it will taste harsh and burnt.
- Brown the mushrooms:
- Add the sliced mushrooms and fresh thyme, and let them cook undisturbed for a minute or two so they brown instead of steam. Stir and cook for another 5–7 minutes until they've released their moisture and turned golden.
- Toast the quinoa:
- Add the rinsed quinoa to the mushroom mixture and stir for 1–2 minutes until the grains are coated in oil and smell toasted. This step adds a subtle nutty depth.
- Deglaze with wine:
- Pour in the white wine and stir constantly, scraping the bottom of the pan to release any browned bits. Cook until the wine is almost completely absorbed, which takes about 2–3 minutes.
- Build creaminess with broth:
- Add the warm broth one ladle at a time, stirring frequently. Each addition should be mostly absorbed before you add the next; this takes about 20–25 minutes total and creates a creamy, loose sauce around the quinoa grains.
- Finish with richness:
- When the quinoa is tender and the mixture looks creamy, remove from heat and stir in the remaining butter, grated Parmesan, and heavy cream if using. Taste and adjust salt and pepper.
- Rest and serve:
- Cover the pot and let it sit for 2 minutes so the flavors settle. Serve immediately, topped with fresh parsley and more Parmesan if desired.
Save Pin I remember the exact moment my partner tasted this and said, "This doesn't taste healthy." It was meant as a compliment, and I laughed because that's the whole point—a dish that's genuinely nourishing but tastes like something you'd order at a restaurant.
Why Quinoa Works Here
Quinoa might seem like an odd swap for arborio rice, but it has a natural creaminess when stirred properly and holds onto sauce beautifully. Each grain stays separate and slightly firm, which gives you a different mouthfeel than risotto—it's less porridge-like and more alive on your tongue. The complete protein means you don't need meat for this to be a satisfying main course, and the nutty flavor pairs unexpectedly well with earthy mushrooms.
The Mushroom Question
Cremini mushrooms are reliable and available year-round, but don't be afraid to mix in whatever looks fresh—I've added shiitake, oyster, and even wild mushrooms when I found them at the market. The key is to let them brown properly in the pan before adding liquid, which concentrates their flavor and prevents them from turning to mush. A mix of varieties gives you more complexity in every bite.
Making It Your Own
Once you understand the basic technique, this dish becomes a canvas for whatever you have on hand or whatever season it is. Spring versions work beautifully with asparagus or fresh peas stirred in at the end, and autumn versions feel right with roasted butternut squash or sage instead of thyme. I've made vegan versions by swapping vegan butter for the dairy butter and using nutritional yeast where Parmesan would go, and honestly, they're just as creamy and delicious.
- For a lighter version, use a splash of cream or omit it entirely and let the quinoa's natural starch do the work.
- A squeeze of lemon juice at the very end brightens everything and cuts through the richness in the best way.
- Leftovers keep for 3 days in the fridge and reheat gently with a splash of broth or water stirred back in.
Save Pin This is the kind of dish that made me realize cooking doesn't have to choose between delicious and nourishing—it can be both. Make it when you want to feel good, and share it when you want to tell someone they matter.
Questions & Answers
- → What type of mushrooms work best?
Cremini or mixed mushrooms add a deep earthy flavor and firm texture that complements the quinoa well.
- → Can I substitute the Parmesan?
Yes, for a vegan or dairy-free option, plant-based cheese or nutritional yeast can provide a similar savory finish.
- → How do I achieve a creamy texture without traditional rice?
Slowly simmering quinoa in warm broth, stirring frequently, releases starches and creates a creamy consistency.
- → Is this dish gluten-free?
The ingredients are naturally gluten-free, but verify broth and cheese labels to ensure no hidden gluten.
- → What wine pairs well with this dish?
A crisp white wine such as Pinot Grigio complements the earthy mushrooms and creamy finish perfectly.
- → Can extra vegetables be added?
Yes, peas, spinach, or asparagus can be stirred in toward the end for added color and nutrition.