Creamy Quinoa Mushroom Risotto

Name: Creamy Quinoa Mushroom Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup (170 g) white quinoa, rinsed well in a fine-mesh sieve and drained; 12 oz (340 g) cremini mushrooms, wiped clean and sliced ¼ inch (6 mm) thick; 2 tbsp (30 ml) extra-virgin olive oil, divided; 2 tbsp (28 g) unsalted butter, cut into 4 pieces, cold; 1 medium (about 6 oz) (170 g) yellow onion, finely diced (about 1 cup); 3 cloves (10 g) garlic cloves, minced; 2 tsp (3 g) fresh thyme leaves, stripped from the stems; ½ cup (120 ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc), at room temperature; 2½ cups (600 ml) low-sodium vegetable broth, heated until steaming in a small saucepan; ¼ cup (20 g) nutritional yeast flakes; ¼ cup (25 g) Parmesan cheese, finely grated (skip for vegan) (optional); 1 tsp (5 ml) fresh lemon juice; ¾ tsp (4 g) kosher salt, divided, plus more to taste; black pepper, freshly ground, to taste; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped

From the MyKitchenBank Kitchen

Nutty quinoa simmered in white wine and vegetable broth until it turns silky and spoonable, then folded with deeply browned cremini mushrooms, nutritional yeast and a little butter. It has all the comfort of a classic risotto, but it's gluten-free and ready in about an hour.

Prep: 15 min
Cook: 40 min
Wait: 3 min
Total: 58 min
Makes: 4 generous main-course servings (about 5 cups total)

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Ingredients

4 servings

1 cup (170 g) white quinoa, rinsed well in a fine-mesh sieve and drained
12 oz (340 g) cremini mushrooms, wiped clean and sliced ¼ inch (6 mm) thick
2 tbsp (30 ml) extra-virgin olive oil, divided
2 tbsp (28 g) unsalted butter, cut into 4 pieces, cold
1 medium (about 6 oz) (170 g) yellow onion, finely diced (about 1 cup)
3 cloves (10 g) garlic cloves, minced
2 tsp (3 g) fresh thyme leaves, stripped from the stems
½ cup (120 ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc), at room temperature
2½ cups (600 ml) low-sodium vegetable broth, heated until steaming in a small saucepan
¼ cup (20 g) nutritional yeast flakes
¼ cup (25 g) Parmesan cheese, finely grated (skip for vegan) (optional)
1 tsp (5 ml) fresh lemon juice
¾ tsp (4 g) kosher salt, divided, plus more to taste
black pepper, freshly ground, to taste
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped

Equipment (6)

12-inch (30 cm) deep skillet or wide, heavy-bottomed sauté pan with lid-free simmering space
Small saucepan (1-quart/1 liter) for warming broth
Fine-mesh sieve
Wooden spoon or silicone spatula
Chef's knife and cutting board
Microplane or box grater (if using Parmesan)

Steps

Before you start

Rinse the quinoa in a fine-mesh sieve for a full minute. The natural coating (saponin) tastes bitter and soapy if left on.
Measure everything before you start. Once the quinoa goes in, the recipe moves quickly.
Keep the broth hot (steaming, not boiling) in a small saucepan beside the stove so the quinoa never stops simmering when you add it.
Use a wine you'd happily drink. If you skip the wine, replace it with extra broth plus the lemon juice.

1
Prep and warm broth
- Rinse the quinoa under cold running water in a fine-mesh sieve for 1 minute, shaking it well, then set it over a bowl to drain.
- Slice the mushrooms, dice the onion, mince the garlic, strip the thyme and chop the parsley.
- Pour the broth into a small saucepan and warm it over medium-low heat until steaming, then keep it on the lowest heat.
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Ready when: Broth is steaming with small bubbles at the edges but is not boiling.
Tip: Drain the quinoa well. Excess water clinging to it will splatter when it hits the hot pan.
2
Brown the mushrooms
- Heat 1 tablespoon (15 ml) of the olive oil in a 12-inch (30 cm) deep skillet over medium-high heat until it shimmers.
- Add the mushrooms in a single layer (work in 2 batches if they crowd the pan).
- Cook undisturbed for 3 minutes, then stir and cook 4 to 5 minutes more.
- Sprinkle with ¼ teaspoon of the salt and transfer to a bowl.
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Ready when: Mushrooms have released their water, it has evaporated, and the slices are deep golden brown with crisp edges.
Tip: Don't salt early or stir constantly. Salt draws out water, and crowding steams the mushrooms instead of browning them.
3
Soften the onion
- Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) olive oil to the same skillet, scraping up the browned bits.
- Add the onion and ¼ teaspoon of the salt.
- Cook, stirring often, for 4 to 5 minutes.
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Ready when: Onion is soft and translucent with no raw bite, and lightly golden at the edges.
Tip: If the pan looks dry or the browned bits start to scorch, add a splash of broth.
4
Toast quinoa with aromatics
- Add the garlic and thyme and stir for 30 seconds.
- Add the drained quinoa and cook, stirring constantly, for 2 minutes to toast the grains.
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Ready when: Quinoa smells nutty, looks dry and separate, and a few grains begin to pop faintly.
Tip: Toasting adds depth and helps the grains hold their shape. Don't let the garlic brown or it will turn bitter.
5
Deglaze with wine
- Pour in the white wine and stir, scraping the bottom of the pan.
- Simmer for 1 to 2 minutes.
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Ready when: The wine is almost completely absorbed and the sharp alcohol smell has mellowed.
6
Simmer in broth
- Add 2 cups (480 ml) of the hot broth and the remaining ¼ teaspoon salt.
- Bring to a gentle boil, then reduce the heat to medium-low so the liquid barely bubbles.
- Simmer uncovered for 15 minutes, stirring thoroughly every 2 to 3 minutes and scraping the bottom, so it doesn't stick.
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Ready when: Most of the liquid is absorbed and the grains are plump and starting to show tiny white spiral tails.
Tip: Stir more often as it thickens. Quinoa releases starch as it cooks, which is what makes it creamy.
7
Finish the cooking
- Stir in the remaining ½ cup (120 ml) hot broth.
- Continue simmering over medium-low heat, stirring often, for 5 to 6 minutes more.
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Ready when: Grains are tender with a slight chew and most have uncurled tails; the mixture looks like a loose, creamy porridge that slowly fills in when you drag a spoon through it.
Tip: If the quinoa is still firm but the pan is dry, add 2 to 4 tablespoons of hot water and keep simmering.
8
Stir in the finishing touches
- Remove the pan from the heat.
- Stir in the browned mushrooms and any juices from the bowl, the nutritional yeast, Parmesan (if using), butter and lemon juice until the butter melts and the risotto looks glossy.
- Season with black pepper and more salt to taste.
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Ready when: Risotto is glossy, creamy and evenly flecked with golden mushrooms.
Tip: Add the butter off the heat so the sauce emulsifies and turns silky rather than greasy.
9
Rest and serve
- Cover the pan and let the risotto rest for 3 minutes so it settles into a thick, creamy consistency.
- Stir in a splash of hot water if it's too thick.
- Spoon into warm shallow bowls and top with the parsley and extra pepper.
- Serve right away.
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Ready when: Risotto holds a soft mound on a spoon but still flows gently across the bowl.
Tip: Quinoa risotto thickens fast as it cools, so serve it promptly.

Good to know

Tips

Brown the mushrooms in batches. A crowded pan steams them and you lose the deep, savory flavor.
Stir regularly while simmering. Quinoa has no gluten and less starch than arborio rice, so frequent stirring is what coaxes out the creaminess.
Season at the end. Broth brands vary a lot in saltiness, and nutritional yeast and Parmesan add savoriness too.
Add a splash of hot broth or water if the risotto tightens while standing; it should always be loose enough to spread gently.

Make ahead

Brown the mushrooms up to 2 days ahead and refrigerate them in an airtight container. You can also chop the onion, garlic and herbs a day ahead. Cook the risotto fresh for the creamiest texture.

Storage & reheating

Room temperature: up to 1 hour. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months in a freezer-safe container (texture will be slightly softer). Reheat in a skillet or saucepan over low heat with 2 to 4 tablespoons of broth or water per serving, stirring until hot and creamy again (about 5 minutes); thaw frozen portions overnight in the fridge first.

Substitutions

dry white wine (such as Pinot Grigio or Sauvignon Blanc) → Additional vegetable broth plus 1 teaspoon extra lemon juice or white wine vinegar. Use ½ cup (120 ml) broth; the flavor will be slightly less complex but still bright.
unsalted butter → Vegan butter or extra-virgin olive oil. Use equal amounts for a dairy-free version; also omit the Parmesan and add 1 extra tablespoon nutritional yeast.
cremini mushrooms → Baby bella, shiitake (stems removed) or a mix of wild mushrooms. Use the same weight; shiitake brown a little faster, so watch them closely.
fresh thyme leaves → ½ teaspoon dried thyme. Add it with the garlic so it has time to bloom in the oil.