Save to Pinterest There was this rainy Tuesday when I opened the fridge and found a bag of quinoa I'd been meaning to use and a pile of cremini mushrooms from the farmers market. I'd been craving risotto but wanted something lighter, and that's when it clicked: why not swap the rice? The result was so unexpectedly creamy and satisfying that my dinner guest asked for the recipe before dessert even hit the table. Now it's my go-to when I want comfort without the heaviness.
I made this for my sister when she came over stressed from work, and watching her relax with a bowl in hand reminded me why I cook. She kept saying it tasted like a hug, which made me laugh, but I got it. There's something about stirring warm broth into grains, one scoop at a time, that feels almost meditative.
Ingredients
- Cremini or mixed mushrooms: These bring a deep, earthy backbone to the dish. I slice them thick so they stay meaty and don't disappear into the quinoa.
- Quinoa: Rinsing it well is non-negotiable or you'll end up with a bitter, soapy taste from the natural coating called saponin.
- Yellow onion and garlic: The aromatics form the flavor foundation. I chop the onion fine so it melts into the background and lets the mushrooms shine.
- Vegetable broth: Keeping it warm on a back burner makes all the difference. Cold broth will shock the quinoa and slow down the cooking.
- Dry white wine: It adds acidity and brightness. I use whatever I'd drink, usually a Sauvignon Blanc or Pinot Grigio.
- Unsalted butter: Stirred in at the end, it gives the risotto that glossy, restaurant-quality finish.
- Freshly grated Parmesan cheese: Pre-grated stuff doesn't melt the same way. I learned that the hard way when my first attempt turned grainy.
- Heavy cream: This is optional, but a splash makes it extra luxurious if you're in the mood.
- Olive oil: I use it to start the sauté. It prevents the butter from burning and adds a fruity note.
- Sea salt, black pepper, and fresh thyme: Thyme and mushrooms are a match made in heaven. If you only have dried, use less because it's more concentrated.
- Fresh parsley: A handful chopped at the end brings color and a hint of freshness that balances the richness.
Instructions
- Start the aromatics:
- Heat the olive oil and a tablespoon of butter in a large saucepan over medium heat until the butter melts and starts to foam. Add the chopped onion and sauté for a few minutes until it turns translucent and smells sweet, then toss in the garlic and stir for about a minute until fragrant.
- Brown the mushrooms:
- Add the sliced mushrooms and thyme, spreading them out in an even layer. Let them cook without stirring too much so they brown beautifully and release their moisture, which should take around six to eight minutes.
- Toast the quinoa:
- Stir in the rinsed quinoa and let it cook for a minute or two, stirring constantly, until the grains are coated in the buttery mushroom mixture and smell slightly nutty. This step adds depth.
- Deglaze with wine:
- Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Let it bubble away until the liquid is mostly absorbed and the raw alcohol smell fades.
- Add broth gradually:
- Ladle in about a cup of warm vegetable broth and stir frequently, letting the quinoa absorb the liquid before adding the next scoop. Keep going, one ladle at a time, until the quinoa is tender and the whole pot looks creamy, which usually takes twenty to twenty-five minutes.
- Finish with richness:
- Turn off the heat and stir in the remaining butter, grated Parmesan, and heavy cream if you're using it. Season with salt and pepper, tasting as you go, then cover the pot and let it rest for a couple of minutes so the flavors meld.
- Garnish and serve:
- Spoon the risotto into warm bowls, top with chopped parsley and a little extra Parmesan, and serve it immediately while it's still creamy and hot.
Save to Pinterest The first time I served this to my book club, someone said it reminded her of a trip to Tuscany, and I didn't have the heart to tell her I'd never been. But I think that's the magic of a dish like this: it transports you somewhere warm and familiar, even if it's just your own kitchen on a Wednesday night.
How to Store and Reheat
Leftover risotto thickens as it cools, so store it in an airtight container in the fridge for up to three days. When you reheat it, add a splash of broth or water and warm it gently on the stovetop, stirring often. I've tried microwaving it, but the stovetop keeps the texture creamy instead of gummy.
Ways to Mix It Up
I love folding in handfuls of baby spinach or frozen peas in the last few minutes of cooking for a pop of green. Roasted asparagus cut into bite-sized pieces works beautifully in spring. Once I stirred in some sun-dried tomatoes and it turned into a completely different dish, tangy and bright.
What to Serve Alongside
This risotto is rich enough to stand alone, but I often pair it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. A crusty baguette for soaking up any extra sauce never hurts either. If you're feeling fancy, a glass of the same white wine you used for cooking ties the whole meal together.
- A crisp green salad with a tart vinaigrette balances the dish perfectly.
- Garlic bread or focaccia is great for mopping up every last bit.
- Roasted vegetables like carrots or Brussels sprouts add color and texture to the plate.
Save to Pinterest I hope this becomes one of those recipes you reach for when you need something nourishing and a little bit special without a lot of fuss. It's carried me through countless busy evenings and always feels like a small act of care.
Recipe Q&A
- → Can I use other mushrooms?
Absolutely. Cremini, button, or mixed wild mushrooms all bring unique flavors and textures to this dish.
- → Is quinoa a suitable substitute for rice here?
Yes, quinoa offers a similar creamy texture while adding extra protein and a slightly nutty flavor.
- → How can I make this dish vegan?
Swap butter for plant-based alternatives and omit Parmesan or use vegan cheese options.
- → What herbs complement this dish best?
Fresh thyme and parsley enhance the earthy mushrooms and add aromatic complexity.
- → How do I achieve the creamy texture without cream?
Slowly stirring warm vegetable broth into quinoa releases starches, creating a naturally creamy consistency.
- → Can I add other vegetables?
Yes, peas, spinach, or asparagus work well for added color and nutrition.