Mushroom Quinoa Risotto (Quinotto)

Name: Mushroom Quinoa Risotto (Quinotto)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 tablespoon extra virgin olive oil; 1 small yellow onion; 2 garlic cloves; 8 oz sliced mushrooms; 1 teaspoon dried thyme; 2 tablespoons tamari or soy sauce; 1 cup uncooked quinoa; 2 cups vegetable broth; salt and black pepper; 1 cup baby spinach; Fine sea salt and black pepper

User Reviews

4.8

63 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
223 kcal
Course
Main Course
Cuisine
American

Mushroom Quinoa Risotto (Quinotto)

Dana Benson

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Quinoa Risotto is a fast alternative to traditional risotto, and this version couldn't be easier! It's so flavorful, even my kids will gobble this up.

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Ingredients

Servings

1 tablespoon extra virgin olive oil
1 small yellow onion , chopped
2 garlic cloves , minced
8 oz sliced mushrooms
1 teaspoon dried thyme
2 tablespoons tamari or soy sauce (or coconut aminos)
1 cup uncooked quinoa
2 cups vegetable broth
salt and black pepper
1 cup baby spinach , roughly chopped
Fine sea salt and black pepper

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Instructions

Preheat a large, deep skillet with a lid over medium high heat. Once the surface is warm, add the olive oil and saute the onion for 5 minutes, stirring often. Add in the mushrooms, garlic, and thyme and stir for 5 more minutes.
Add the tamari to the pan and stir briefly. Rinse the dry quinoa in a fine mesh strainer until you no longer see any foam or bubbles form on top. Drain well, then transfer the rinsed quinoa to the pan. Add the vegetable broth and season with a 1/2 teaspoon of fine sea salt and a 1/4 teaspoon ground black pepper.
Bring the liquid to a boil. Once it's bubbling, lower the heat to a gentle simmer and cover the pot with a lid. Set a timer for 10 minutes. When the timer goes off, turn off the heat but leave the lid on for 5 more minutes. This will let the quinoa finish cooking without burning on the bottom.
When 5 minutes have passed, remove the lid and stir the quinoa, making sure all of it looks cooked. (It be slightly translucent.) Add the spinach and stir until it has wilted, about 2 to 3 minutes. Serve warm right away with your favorite protein or a side salad. Leftover quinoa risotto can be stored in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for roughly 1 cup of risotto, assuming you get 4 cups total from this recipe. This information is automatically calculated, so it's just an estimate, not a guarantee.
Update Note: This recipe first appeared on my website in January 2011, but was updated in 2025 to be an easier, one-pan dish. You can find the older version here if you miss it.

Nutrition Information

Show Details

Calories 223kcal (11%) Carbohydrates 34g (11%) Protein 9g (18%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Sodium 985mg (41%) Potassium 514mg (15%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 969IU (19%) Vitamin C 5mg (6%) Calcium 42mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 223 kcal

% Daily Value*

Calories	223kcal	11%
Carbohydrates	34g	11%
Protein	9g	18%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Sodium	985mg	41%
Potassium	514mg	11%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	969IU	19%
Vitamin C	5mg	6%
Calcium	42mg	4%
Iron	3mg	17%