Save One night I was craving risotto but had run out of arborio rice, and the only thing in my pantry was a bag of quinoa. I threw caution to the wind and treated it exactly like risotto, stirring and adding broth slowly, and the result was shockingly creamy and satisfying. The quinoa absorbed the mushroom-scented broth beautifully, and the texture was tender with just a little bite. Now I make this version on purpose, not by accident.
I made this for my sister on a rainy Tuesday after she had a rough day at work. We sat at the kitchen counter with bowls piled high, and she kept going back for seconds, saying it tasted like a hug. That became our code for this dish.
Ingredients
- Cremini or mixed mushrooms: These bring a deep, earthy flavor that makes the whole dish sing, and I always slice them thick so they hold their shape and get those beautiful caramelized edges.
- Quinoa: Rinse it well to remove any bitterness, and it will become creamy and tender as it absorbs the broth, acting almost like risotto rice.
- Yellow onion: Finely chopped onion melts into the background, adding sweetness and body without stealing the spotlight from the mushrooms.
- Garlic: Just two cloves, minced and stirred in at the right moment so it perfumes the oil without burning.
- Vegetable broth: Keep it warm on a back burner so each ladleful coaxes the quinoa into creaminess without shocking it with cold liquid.
- Dry white wine: This adds brightness and a little acidity that balances the richness, and you can sip the rest while you stir.
- Unsalted butter: I use it twice, once to start the saute and again at the end to stir in that silky finish.
- Parmesan cheese: Freshly grated makes all the difference, melting into the quinoa and adding nutty, salty depth.
- Heavy cream: Optional, but those two tablespoons make it feel like a special occasion.
- Olive oil: A good fruity olive oil at the start builds flavor from the ground up.
- Sea salt and black pepper: Taste as you go, because the Parmesan and broth both add salt, and you want balance.
- Fresh thyme: The leaves release their piney, floral notes into the mushrooms, and I love the way they smell as they hit the pan.
- Fresh parsley: A handful chopped at the end adds color and a fresh, bright note that wakes everything up.
Instructions
- Start with the aromatics:
- Heat the olive oil and a tablespoon of butter in a large saucepan over medium heat, then add the onion and let it soften for a few minutes until it turns translucent and smells sweet. Stir in the garlic and let it cook for just a minute so it releases its fragrance without browning.
- Cook the mushrooms:
- Add the sliced mushrooms and thyme, and saute them for six to eight minutes, stirring occasionally, until they release their moisture, it evaporates, and they turn golden brown. This step builds the deep, earthy flavor that makes the dish unforgettable.
- Toast the quinoa:
- Stir in the rinsed quinoa and let it cook for a minute or two, stirring constantly, until the grains are coated in the oil and smell slightly nutty. This toasting step adds a subtle depth and helps the quinoa absorb the broth more evenly.
- Add the wine:
- Pour in the white wine and stir, letting it bubble and reduce until most of the liquid has been absorbed and the pan smells bright and acidic.
- Build the creaminess:
- Add a ladleful of warm vegetable broth and stir frequently, letting the quinoa absorb the liquid before adding the next ladle. Keep this rhythm going for twenty to twenty five minutes, stirring and adding broth, until the quinoa is tender and the mixture is creamy.
- Finish with richness:
- Stir in the remaining butter, the grated Parmesan, and the heavy cream if youre using it, and season with salt and pepper to taste. Remove the pan from the heat, cover it, and let it rest for two minutes so everything melds together.
- Serve:
- Spoon the risotto into warm bowls and scatter fresh parsley and extra Parmesan on top. Serve immediately while its creamy and steaming.
Save The first time I served this to friends, one of them asked for the recipe before she even finished her bowl. She said it reminded her of a little restaurant in Florence, and I didnt have the heart to tell her I made it up on a whim in my tiny apartment kitchen.
How to Make It Your Own
You can stir in a handful of baby spinach or peas in the last few minutes of cooking for extra color and nutrition. If you want it vegan, swap the butter for olive oil or vegan butter, and use nutritional yeast or a plant-based Parmesan instead of the dairy cheese. For a heartier version, add a handful of cooked white beans or chickpeas at the end.
What to Serve With It
This risotto is rich enough to be the main event, but I love serving it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. A crisp white wine like Pinot Grigio or Sauvignon Blanc is perfect alongside, and crusty bread for mopping up every last bit is non-negotiable. If youre feeding a crowd, roasted vegetables like asparagus or Brussels sprouts make a beautiful side.
Storing and Reheating
Leftover risotto thickens as it cools, but you can bring it back to life by reheating it gently on the stove with a splash of broth or water, stirring until it loosens up. It keeps in the fridge for up to three days in an airtight container, and I actually love it the next day for lunch, sometimes stirred into a frittata or served as a warm grain bowl. You can freeze it for up to a month, though the texture will be a little less creamy when you reheat it.
- Always taste and adjust the seasoning after reheating, because the flavors can mellow in the fridge.
- If it feels dry, add broth or a knob of butter to bring back the creaminess.
- Reheat gently over low heat, stirring often, so it doesnt stick or scorch.
Save This dish has become my go-to for nights when I want something nourishing and a little fancy without the fuss. I hope it becomes one of your favorites too.
Recipe Guide
- → What is the best mushroom variety to use?
Cremini or mixed mushrooms work well, offering a robust, earthy flavor and meaty texture that complements the quinoa.
- → Can I substitute quinoa with another grain?
While quinoa provides a unique protein profile and texture, you may try barley or farro, but cooking times and liquid ratios will vary.
- → How do I achieve a creamy texture without adding cream?
Slowly adding warm broth and stirring often helps release the quinoa’s natural starches, creating a creamy consistency.
- → Is it necessary to use white wine?
White wine adds subtle acidity and depth; however, extra vegetable broth can replace it if you prefer to omit alcohol.
- → What herbs pair best with this dish?
Fresh thyme and parsley brighten the flavors, with thyme lending an earthy aroma and parsley adding a fresh, vibrant finish.
- → How can I make a vegan version?
Replace butter with vegan alternatives and skip or substitute Parmesan with plant-based cheese to maintain flavor and richness.