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April 25, 2018 4 Comments

Mushroom Quinoa Risotto (10 ingredients, gluten free, vegetarian)

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Mushroom Quinoa Risotto or Quinotto, an elegant dish that’s a healthier spin on the traditional Mushroom Risotto.

I’ve been on a mushroom kick lately, they are my favorite vegetable, not technically, but still.

My husband on the other hand hates mushrooms, hence I’ve been cooking with mushrooms before the big move.

Quinoa Risotto has been on my list for a while now, and the best part is they cook in half the time it takes traditional risotto.

For those of you who don’t like quinoa, I assure you, you won’t taste it.

Quinoa doesn’t stand up to the bold flavors in this recipe, such as mushrooms, white wine, truffle oil, and manchego cheese.

My version of Mushroom Quinoa Risotto is much healthier than the real thing as it doesn’t use butter and crazy amounts of oil and cheese. A beautiful, elegant dish that’s perfect for a special date night or a girls night in. Don’t forget that glass of wine! Enjoy!


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Mushroom Quinoa Risotto (10 ingredients, gluten free, vegetarian)

Mushroom Quinotto, an elegant dish that's a healthier spin on the traditional Mushroom Risotto.
No ratings yet
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Cuisine Italian
Servings: 3 -4 servings
Calories:
Author: Nisha @ honeywhatscooking

Ingredients

  • 5 cups of water bring to a boil
  • 2 tbsp extra virgin olive oil
  • 1 tsp crushed red pepper
  • 2 shallots finely chopped
  • 3 cloves garlic chopped
  • 15 ounces baby bella mushrooms sliced
  • 1 cup organic white quinoa rinsed
  • 1/2 cup white wine
  • 1/2 cup manchego cheese grated
  • 8-10 chives chopped
  • 1 tbsp white truffle oil
  • salt to taste
  • 1/4 tsp black pepper

Instructions

  • Bring a pot of water to a boil. We will use this to cook down the quinoa and mushroom risotto.</br>
  • Chop the garlic and shallots, slice the mushrooms.</br>
  • Heat a pot on medium heat, once hot, add extra virgin olive oil. Immediately add the crushed red pepper and let it cook for a few seconds or until it sizzles.</br>
  • Add the garlic and shallots, cook down for about 2 minutes.</br>
  • Add the sliced mushrooms. Let the mushrooms cook for roughly 10 minutes. They will release some water during this time.</br>
  • Once the mushrooms cook down, this is what you should have. Season with salt to taste. Stir.</br>
  • Add the rinsed quinoa to the mushrooms.</br>
  • Add the white wine.</br>
  • Stir. Cook the white wine down, about 4-5 minutes.</br>
  • Add 1 cup of boiling water. Stir. Let the quinoa cook down, about 7 minutes.</br>
  • In the meantime, grate the cheese and chop the chives. Set aside.</br>
  • Once most of the water is evaporated (but not all), add another 1 cup of boiling water.</br>
  • Reduce heat to low. This time cover the pot with a lid and cook for another 7 minutes.</br>
  • Add another 1 cup of boiling water.</br>
  • Cover with a lid and cook for 7 minutes on low.</br>
  • Once done, this is what you should have. Season with black pepper. Add additional salt if need be.</br>
  • Add truffle oil and manchego cheese.</br>
  • Stir. The risotto will be nice and creamy.</br>
  • Garnish with chives and serve immediately.</br>

Notes

* For additional veggies - add 1/2 cup of frozen peas when adding a second round of water.
** For vegans - skip the cheese, and opt for nutritional yeast, but I'm not sure how this would taste.
Be sure to follow honeywhatscooking on Instagram and tag #honeywhatscooking when you make this recipe. I love seeing your creations!
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

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Filed Under: 10 Ingredients or less, Gluten-Free, Main Course, Pasta & Noodles, Quinoa, Recipes, Vegetarian Tagged With: Recipes

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Reader Interactions

Comments

  1. Salma says

    April 26, 2018 at 1:06 pm

    I have some leftover quinoa sitting in the fridge right now. I may need to buy some mushrooms and try it!

    Reply
    • honeywhatscooking says

      May 9, 2018 at 11:14 pm

      Hope you tried it and enjoyed it Salma. xoxo

      Reply
  2. John / Kitchen Riffs says

    May 1, 2018 at 7:28 pm

    Love mushrooms! And I do like quinoa, so this dish is perfect for me. Looks awesome — thanks so much.

    Reply
    • honeywhatscooking says

      May 9, 2018 at 11:13 pm

      Thanks John. I love it too, and if you flavor it well, you can’t even tell. Hope you’re doing well. 🙂

      Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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