Roasted Mushroom Quinoa Risotto
User Reviews
4.8
Roasted Mushroom Quinoa Risotto
Description
Roasted Mushroom Quinoa Risotto is a distinct take on risotto that uses quinoa as the grain base instead of rice. The recipe highlights a mix of mushrooms such as shiitake, crimini, and oyster that are first roasted to deepen their flavor and caramelize their natural sugars. Meanwhile, the quinoa is toasted to develop a nutty aroma before being cooked gently with butter, shallots, and garlic, then deglazed with white wine. Gradual additions of warm vegetable broth create a creamy, tender texture. Finally, parmesan cheese and heavy cream enrich the risotto, contributing smoothness and a subtle sharpness.
The creamy and slightly nutty flavor of this risotto makes it suitable as a hearty vegetarian main dish or a side to accompany proteins. Roasted mushrooms add depth and a meaty texture that contrasts with the soft but slightly chewy quinoa. This approach offers a gluten-free alternative to rice risotto with a different grain experience.
The step of roasting mushrooms separately helps avoid excess moisture in the risotto, allowing the final dish to maintain a good texture. Toasting the quinoa brings out a fragrant note that enhances the flavor. Careful simmering and stirring ensure the quinoa absorbs broth gradually, swelling into a creamy consistency rather than cooking quickly and becoming mushy. The parmesan and cream added at the end finish the dish with richness and balance the earthiness of the mushrooms.
Ingredients
- 2 cups mushroom assorted (such as shiitake, crimini, oyster), chopped
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 3 tablespoons butter unsalted
- 1 tablespoon shallot chopped
- 3 cloves garlic minced
- 1 cup quinoa rinsed and dried
- 1/4 cup white wine dry
- 1/4 cup Parmesan Cheese grated
- 1/4 cup heavy cream
- salt
- black pepper
Instructions
- Preheat oven to 400 degrees. Place mushrooms on a baking sheet and drizzle with olive oil, toss to coat.
- Roast in the oven until the mushrooms have turned dark and are cooked through, about 10-15 minutes.
- Place the vegetable broth in a saucepan and bring to a mild simmer, keeping to warm, but not boiling.In a separate pot, toast the dry quinoa, stirring constantly, until you can smell a nutty aroma, about 3 minutes.Remove quinoa from the pot, then add the butter and allow to melt over medium heat. Add the shallots and cook until opaque, but don’t allow to brown. Add the garlic and cook until you can smell it, about 20 seconds. Stir in the quinoa, cooking until it is completely coated with butter. Don’t allow to brown. About 2 minutes.Add the wine and cook until the pan begins to dry, stirring frequently. About 4 minutes.Add a ladle full (about 2/3 cups) of broth into the quinoa. Stir frequently until the broth is almost dry, and then add another ladle full and repeat. This process should take about 15-20 minutes. Don’t leave the risotto while it’s cooking, the quinoa on the bottom of the pan burns easily. If you run out of broth, just use hot water the same way you would broth. If you have made risotto before, just know that the quinoa version will require less broth and cook a bit quicker.Once your risotto is cooked through (taste it to verify that the quinoa is cooked), turn heat to low and add the cheese, cream and salt and pepper to taste. Risotto should be soft and wet, not dry like typical quinoa. It should be firm enough to be served as a side on a plate, but soft enough to jiggle when the plate is shaken. Stir in the mushrooms just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 578mg | 24% |
| Potassium | 422mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 106mg | 11% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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