Mushroom Quinoa Creamy Risotto (Printable)

Earthy mushrooms and protein-packed quinoa cooked creamy with Parmesan and herbs.

# 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, 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 chopped onion and cook for 2 to 3 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly.
03 - Add sliced mushrooms and fresh thyme leaves. Sauté for 6 to 8 minutes until mushrooms brown and release moisture.
04 - Incorporate rinsed quinoa into the pan. Cook, stirring, for 1 to 2 minutes until quinoa is lightly toasted and coated.
05 - Pour in dry white wine and stir until nearly all liquid is absorbed.
06 - Add one ladleful of warm vegetable broth while stirring frequently. Continue adding broth in increments as each is absorbed, allowing quinoa to absorb liquid gradually.
07 - Cook quinoa for 20 to 25 minutes, stirring often, until tender and creamy. Use broth as needed; not all may be required.
08 - Stir in remaining butter, Parmesan cheese, and heavy cream if using. Season with sea salt and black pepper to taste.
09 - Remove pan from heat, cover, and let rest for 2 minutes to enhance texture.
10 - Serve hot, garnished with chopped fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • It's creamy and satisfying without feeling heavy, thanks to quinoa's natural creaminess when stirred properly.
  • Packed with protein from the quinoa, so it keeps you full and actually tastes like comfort food that nourishes you.
  • The earthy mushrooms and white wine make it feel elegant enough for guests but easy enough for a quiet weeknight.
02 -
  • Don't rush the broth; adding it too fast makes the quinoa mushy instead of creamy, and you lose control of the texture.
  • Stir constantly during cooking—it's what creates that silky sauce, not just passive sitting.
  • If it looks too thick at the end, a splash of warm broth or pasta water brings it back to the right consistency without diluting the flavor.
03 -
  • If your broth is cold, it will shock the cooking process and make the quinoa cook unevenly—keeping it simmering in a separate pot is a small step that makes a real difference.
  • Taste as you go and add salt in small increments; you can always add more, but you can't take it out, and the Parmesan brings salt too.
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