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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.
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Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Cuisine Italian
Servings: 3 -4 servings
Author: Nisha @ honeywhatscooking

Ingredients

  • 5 cups of water bring to a boil
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon crushed red pepper
  • 2 shallots finely chopped
  • 3 cloves garlic chopped
  • 15 ounces baby bella mushrooms sliced
  • 1 cup organic white quinoa rinsed
  • ½ cup white wine
  • ½ cup manchego cheese grated
  • 8-10 chives chopped
  • 1 tablespoon white truffle oil
  • salt to taste
  • ¼ teaspoon 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 ½ 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.
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