Mushroom Quinoa Creamy Risotto (Printable)

Earthy mushrooms and quinoa combine in a creamy, savory dish enriched with Parmesan and fresh thyme.

# 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 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

# Steps:

01 - Heat olive oil and 1 tablespoon butter in a large heavy saucepan over medium heat. Add chopped onion and cook 2 to 3 minutes until translucent.
02 - Add minced garlic and sauté for 1 minute, stirring constantly.
03 - Add mushrooms and thyme to the pan. Sauté 6 to 8 minutes until mushrooms brown and release moisture.
04 - Stir in rinsed quinoa and cook 1 to 2 minutes until coated and slightly toasted.
05 - Pour in white wine and cook, stirring frequently, until mostly absorbed.
06 - Add 1 ladleful of warm vegetable broth and stir frequently. Once absorbed, add another ladleful. Repeat until quinoa is tender and creamy, about 20 to 25 minutes. Reserve unused broth.
07 - Stir in remaining butter, Parmesan cheese, and heavy cream if using. Season with salt and black pepper to taste.
08 - Remove from heat, cover, and let rest for 2 minutes to enhance creaminess.
09 - Plate warm risotto and garnish with chopped fresh parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • It's naturally gluten-free and packed with complete protein from the quinoa, so you actually feel full and energized afterward.
  • The creamy texture rivals any traditional risotto, but without the heaviness that sometimes follows a rice-based version.
  • It comes together in under an hour, perfect for weeknight dinners that still feel special.
02 -
  • Cold broth will ruin the texture; if you get distracted and it cools, reheat it in the microwave for 30 seconds rather than add cold liquid to the pan.
  • Don't walk away during the stirring phase—this isn't passive cooking like baking, and the constant motion is what releases the starches and creates that creamy sauce.
  • Quinoa cooks faster than risotto rice, so don't follow a traditional risotto timing; 20–25 minutes is your target, and the grains will tell you when they're ready by looking slightly translucent.
03 -
  • Keep your broth at a gentle simmer in a separate pot the entire time you're cooking; cold broth shocking the pan will disrupt everything you've built.
  • Freshly grated Parmesan melts smoothly into the sauce, but pre-grated cheese often clumps because of anti-caking agents—take 30 seconds to grate it yourself.
  • Risotto continues to set slightly as it rests, so if your final mixture looks slightly looser than you want, that's actually perfect; it will firm up those 2 minutes it rests.
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