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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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A plate of mushroom quinoa risotto topped with grated cheese and chopped green onions, with a fork placed on the side.
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5 from 1 vote

Mushroom Quinoa Risotto

By: Nisha
Mushroom Quinotto is an elegant dish that's a healthier spin on the traditional Mushroom Risotto.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 3 servings

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
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INSTRUCTIONS 

  • Bring a pot of water to a boil. We will use this to cook down the quinoa and mushroom risotto.
    A metal pot filled with water sits on a stovetop, with a lid partially covering the top, ready to cook creamy Mushroom Quinoa Risotto.
  • Chop the garlic and shallots, slice the mushrooms.
    Sliced mushrooms and chopped onions sit on a cutting board next to a knife, ready to become the heart of a savory Mushroom Quinoa Risotto.
  • 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.
    A red pot sits on the stove, oil shimmering with red pepper flakes as it heats, ready to infuse the rich flavors of a Mushroom Quinoa Risotto.
  • Add the garlic and shallots, cook down for about 2 minutes.
    Diced onions sizzle in a red pot on the stovetop, stirred with a wooden spoon, setting the flavorful foundation for a mushroom quinoa risotto.
  • Add the sliced mushrooms. Let the mushrooms cook for roughly 10 minutes. They will release some water during this time.
    Sliced mushrooms simmer in a red pot on the stove, stirred with a wooden spatula, infusing rich flavors into the mushroom quinoa risotto.
  • Once the mushrooms cook down, this is what you should have. Season with salt to taste. Stir.
    Sliced mushrooms sizzle in a red pot on the stove, stirred with a wooden spatula. Steam wafts up, signaling their readiness to join a savory Mushroom Quinoa Risotto.
  • Add the rinsed quinoa to the mushrooms.
    Quinoa is being added to a red pot containing sautéed mushrooms and onions with a wooden spoon, creating a delightful mushroom quinoa risotto on the stovetop.
  • Add the white wine.
    A person pours liquid from a blue measuring cup into a red pot containing uncooked quinoa and sautéed mushrooms, skillfully stirring the mixture with a wooden spoon—a perfect start to a mushroom quinoa risotto.
  • Stir. Cook the white wine down, about 4-5 minutes.
    A pot on the stove holds a delightful mushroom quinoa risotto, with quinoa being stirred alongside mushrooms and onions using a wooden spatula.
  • Add 1 cup of boiling water. Stir. Let the quinoa cook down, about 7 minutes.
    Water is being poured from a blue measuring cup into a red pot containing mushroom quinoa risotto, with a wooden spoon resting inside.
  • In the meantime, grate the cheese and chop the chives. Set aside.
    Grated cheese and chopped green onions on a green cutting board hint at the beginnings of a delicious mushroom quinoa risotto, with a knife and grater ready in the background.
  • Once most of the water is evaporated (but not all), add another 1 cup of boiling water.</br>
    Water is being poured from a blue measuring cup into a red pot containing mushroom quinoa risotto, with a wooden spoon resting inside.
  • Reduce heat to low. This time cover the pot with a lid and cook for another 7 minutes.
    A red cast iron dutch oven with a black knob sits on the stovetop, surrounded by kitchen items and spices, ready to transform simple ingredients into a delicious Mushroom Quinoa Risotto masterpiece.
  • Add another 1 cup of boiling water.
    A red pot brims with a simmering mix of Mushroom Quinoa Risotto, filled with sliced mushrooms in a delicate broth.
  • Cover with a lid and cook for 7 minutes on low.
    A red enameled cast iron pot with a lid sits on a black stovetop, ready to bring your culinary creations to life. Imagine it filled with the rich aromas of mushroom quinoa risotto, surrounded by various kitchen items and condiments, setting the stage for a delightful meal.
  • Once done, this is what you should have. Season with black pepper. Add additional salt if need be.
    A pot of mushroom quinoa risotto rich with herbs, stirred with a wooden spatula, sits enticingly on the stovetop, framed by a red lid in the background.
  • Add truffle oil and manchego cheese.
    A red pot on the stove bubbles with mushroom quinoa risotto, gently stirred with a wooden spoon. A blue measuring cup hovers above, poised to add liquid to the savory mix.
  • Stir. The risotto will be nice and creamy.
    A red pot on a stove holds a delightful mushroom quinoa risotto, blending flavors with cooked mushrooms and fluffy quinoa. A wooden spoon rests inside the pot, ready for the next serving.
  • Garnish with chives and serve immediately.
    A plate of mushroom quinoa risotto topped with chopped green onions and grated cheese, with a fork resting beside the dish on a white tablecloth.

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.

Nutrition

Calories: 497kcal | Carbohydrates: 48g | Protein: 17g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 141mg | Potassium: 1073mg | Fiber: 6g | Sugar: 4g | Vitamin A: 427IU | Vitamin C: 4mg | Calcium: 274mg | Iron: 4mg

Additional Info

Course: Main Course
Cuisine: Italian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.

More about me

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4 Comments

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

    Reply

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

      Reply

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

    Reply