Wild Mushroom Quinoa Risotto Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
520 kcal
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Course
Main Course
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Cuisine
Italian
Wild Mushroom Quinoa Risotto Recipe
Description
This risotto-style dish uses quinoa instead of traditional arborio rice, allowing for a plant-based grain that thickens to a creamy texture when slowly cooked in stock. Wild mushrooms are browned separately to develop their rich, earthy flavor and seasoned with salt and pepper. Leeks are sautéed in olive oil until soft, then mixed with fresh dill and the toasted quinoa, which adds a nutty dimension when briefly toasted before adding liquids.
White wine is added and stirred until reduced, then hot chicken or vegetable stock is ladled gradually, allowing the quinoa to absorb the liquid slowly over 15 to 20 minutes, producing a creamy and tender consistency. Heavy cream is stirred in at the end along with frozen green peas and freshly grated Parmesan cheese, adding richness, color, and depth of flavor.
The careful layering of ingredients and gradual cooking technique characteristic of risotto ensures a dish with balanced textures: tender quinoa, creamy sauce, soft leeks, earthy mushrooms, and pops of sweet peas. This dish can be served as a hearty main or a side that showcases mushroom and quinoa together in an elegant presentation.
Ingredients
- 2 leek cleaned and chopped
- 2 lbs wild mushrooms cleaned and chopped
- 1 tablespoon dill chopped, fresh
- 2 cups quinoa rinsed and drained, tri-color, Vigo brand
- 2 tablespoons olive oil Vigo brand
- 1/2 cup white wine optional, dry
- 5-6 cups chicken stock or vegetable stock
- 1/2 cup heavy cream
- 1 cup Parmesan Cheese fresh grated
- 1 cup green peas frozen
- salt to taste
- black pepper to taste
Instructions
- Place the stock in a saucepan and let it boil. Turn the heat down
- In a big skillet heat 1 tablespoon of olive oil at medium-high heat. Brown the mushrooms on all sides until they soften. Season with salt and pepper and remove from the heat
- In the same skillet heat, 2 teaspoons of olive oil and sautee the leeks until they soften. Add the dill and the quinoa. Stir for 1-2 minutes or until the Quinoa toasts up a bit
- Place the mushrooms back in the pan
- Add the dry wine and stir until the wine reduces
- Add 2 ladles of the stock at a time. Reduce the heat to medium-low and continue mixing until almost all the stock has been absorbed
- Repeat this step 2 ladles at a time until Quinoa is creamy and has softened. Don't rush it. Quinoa cooks creamier with it's low and slow. Let the liquid absorb before adding more. This step will take approximately 15-20 minutes
- Finally, add the heavy cream and stir. Check for seasoning and add the frozen peas
- Add the parmesan cheese. Mix and serve immediately
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 38mg | 13% |
| Sodium | 358mg | 15% |
| Potassium | 1104mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 273mg | 27% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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