Wild Mushroom Quinoa Risotto

by Sala Kannan ; Updated October 17, 2017

Cooler nights are upon us, and I am looking forward to making more warming and comforting food. This is the time of the year when I slowly switch to making more and more chilis, stews and casseroles. In this recipe, I’ve used quinoa to make a satisfying, creamy risotto type dish. This quick quinoa risotto is a snap to make and oh-so-tasty.

I used red quinoa because it so pretty and colorful. But white quinoa will work just as well. Use whatever mushrooms you like. I’ve used a combination of my favorites — white button, oyster and shiitake.

Wild Mushroom Quinoa Risotto
Serves about 4


For the quinoa:

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 1 1/2 cups quinoa
  • 1/2 cup dry white wine
  • 3 1/3 cups vegetable stock
  • 3/4 cup grated Parmesan cheese

For the mushrooms:

  • 2 tablespoons butter
  • 12 ounces mixed mushrooms, like oyster, shiitake, button, chopped
  • 3 cloves garlic, minced
  • 6 sprigs of thyme
  • 1/2 cup dry white wine
  • Salt and pepper


  1. Heat the olive oil in a medium sauce pan. Add the onion and sauté until it is soft, about a minute. Add the quinoa and stir well. Pour in the wine, crank up the heat to medium-high, and let the wine bubble and evaporate.
  2. When most the wine has evaporated, pour in the vegetable stock. Bring to a boil. Then reduce heat to low, cover the pan and let the quinoa simmer for about 15 minutes. The quinoa should be completely cooked and little liquid should be remaining. Stir in the cheese.
  3. While the quinoa is cooking, work on the mushrooms. Heat the butter in a skillet or wok on medium-high heat. Add the chopped mushrooms and toss well. Let the mushrooms brown undisturbed, until they are brown on one side. Then toss the mushrooms, and let them continue browning undisturbed.
  4. When the mushrooms are golden brown, add the garlic and thyme and stir for 30 seconds. Then pour in the wine. When all the wine has evaporated, add salt and pepper and mix well.
  5. Spoon the quinoa risotto into bowls and top with the mushrooms.

Photo credit: Sala Kannan

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