This is a sponsored post written by me on behalf of Vigo Foods for IZEA. All opinions are 100% mine.
This amazing and creamy wild mushroom quinoa risotto recipe is super easy, vegetarian and is made with leeks & green peas for great color & flavor.
The Best Ever Wild Mushroom Quinoa Risotto (Quinotto)
With so much flavor packed into a bite, this mushroom quinoa risotto will knock the socks off your family, and any guest you may have for dinner tonight.
The recipe is super easy to make, and it follows the same technique as a regular arborio rice risotto. This version has a bit more fiber, texture, and protein.
Since we’re celebrating Spring, I decided to flavor my dish with fresh leeks, dill, and green peas. For the top, I chose fresh grated Parmigiano Reggiano cheese and micro greens. You can, of course, top it with anything you may like.
All I can tell you is that this dish is so delicious since it has many layers of flavors added to it. The veggies, the wine, the stock, the herbs, it’s just perfection.
Photo shooting this Quinotto has been the hardest thing ever since I made it exactly at lunch time. I was starving and so was my husband and my in-laws. They were waiting there patiently at the table while I took 100000000 pictures.
I felt their eyes on my back as if saying “hurry up, we wanna eat it, NOW”
Needless to say, as soon as I finished, I placed the skillet right on the table and we all dug in at the same table. Served with a salad, this Wild Mushroom Quinoa is perfect as a Vegetarian entree and is ready in 30 minutes.
Use as many types of mushrooms as you’d like. Combine dry with fresh ones. Be creative and have fun! As for the dry ones, I reconstituted them in hot boiling water for a few minutes before draining.
Now for the dry ingredients, I used Organic Vigo Tri-Color Quinoa and Vigo Extra Virgin Olive Oil. It’s a brand I’ve used for years and loved.
The Vigo Quinoa is pre-washed, light, delicate and somewhat nutlike in taste. It cooks up fluffy and adds texture and crunchiness to dishes. Not only high in protein, it includes many essential amino acids.
For the Vigo Olive Oil, it is cold pressed, all natural, no additives, no cholesterol, rich in antioxidants and does not contain saturated fats. Shop Vigo’s online store for more items.
You can find Vigo products at Publix or your local Grocery store. There are many delicious products to choose from.
I hope you can try this delicious Wild Mushroom Quinoa Risotto at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Wild Mushroom Quinoa Risotto Recipe
Ingredients
- 2 Leeks cleaned and chopped
- 2 lbs Wild Mushrooms cleaned and chopped
- 1 tablespoon Fresh Dill chopped
- 2 cups Vigo Tri-Color Quinoa rinsed and drained
- 2 tablespoons Vigo Olive Oil
- 1/2 cup Dry White Wine optional
- 5-6 cups Chicken or Vegetable stock
- 1/2 cup Heavy Cream
- 1 cup Fresh Grated Parmesan Cheese
- 1 cup Green Peas frozen
- Salt and 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
You may also like:
Seafood Quinotto
Pressure Cooker Mushroom Risotto
Thisi is perfect for Easter brunch!
This is a great dish for the instant pot!
How did you go about modifying it for the instant pot?
By trial and error
I have never tried these products but cooking is my #1 passion in life and I would be thrilled to win. Thanks for the chance! The mushroom risotto looks incredible!
Never tried these products before.
My favorite Vigo item would be quinoa which I like to make with roasted garlic and shrimp.
One of my favorite Vigo products is there Black Beans and Rice which I love to top with shredded cheese, hot sauce and sour cream.
I’ve never tried Vigo before.
I love the Vigo Mexican rice it goes great with taco night.
I think quinoa will be tasty with beans and veggies on top.
I love the quinoa. I mix it with wild rice and cranberries
I haven’t tried them yet but the soup mixes look good and I use lots of olive oil.
We love the white bean soup
I have not tried these yet, but I would love to try the soup mixes! They look yummy! And of course, the olive oil. I use that daily while cooking.
I like their yellow rice
I love vigo yellow rice
I have used the yellow rice before and love it. I like to make chicken, vigo yellow rice and peas.
I have not used this brand before but their quinoa dish looks great.
I have never tried their products but would love to – they all look wonderful
I have never had these products but they sound delicious! I use Olive Oil to cook with and we eat a lot of rice so I think we would love this!
Hi Dana,
I’m Jean, the Campaign Manager here at IZEA working on the Vigo campaign. Congratulations, you’ve been randomly selected as the winner of our comment/share sweepstakes! Please email myself in the next 3 days at [email protected] and I’ll be happy to share next steps to claim your prize.
Speak soon!
Jean
Love the quinoa. We use it in our pesto quinoa salad and we use it with a kale salad we make.
We love the Vigo olive oil!
Wow! Huge is right! I’ve never tried their products, but would be very happy to do that. What a great food haul this would be. A big help to the budget. I’ve never tried quinoa before at all so that would be first dish to try.
I had never heard of these products before but would love to try the mushroom risotto. I’m a vegetarian and often order that at restaurants, so it would be nice (and cheaper) to make it at home.
I don’t know if I’ve ever tried a Vigo product, but I bet I’d like the couscous. I used to love couscous! I’d make it with feta and mushrooms.
I would love to try all of these products !!
I love their extra virgin olive oil and use it in salads and to top my chops.
I love their extra virgin olive oil. I use it to make pasta dishes.
I would love to use the Mexican rice. I would use it as a side or inside of a burrito.
I love the yellow rice and also their Mexican rice also!
I buy their olive oil sometimes. I love cooking almost everything with it!
https://twitter.com/mkjmc/status/854288178861285378
I’ve never tried their products before but I would love to mix the yellow rice with chicken sausage and veggies.
I love the marinara sauce and the olive oil. I use them to make chicken parmesean and garlic bread.
I love the Alessi soups. I usually add a few ingredients to customize them — wine, hot sauce, fresh veg, depends on the kind of soup. The lentil is my favorite.
I like the Marinated Baby Artichoke Hearts on pizza, a twist on spinach artichoke dip!
I’ve never tried this brand before, but it looks really good.
I love the Yellow rice. It makes for a great side with so many meals. Often I’ll add veggies like peas, carrots and bell pepper to it.
I love their olive oil. I brush it on asparagus before grilling it up. So yummy.
I always have package of their yellow rice in my cabinets. I add tomatoes and sometimes frozen peas.
I’d love to try the quinoa and olive oil!
I love tri color quinoa. Well I rinse the quinoa first, then toast it in olive oil. Then I add water or vegetable juice, sometimes adding red and green peppers, onions. I didn’t think I liked quinoa until I started toasting it first, and it is SOOO good that way, I”m so hungry just thinking about it.
I love to prepare the Zuppa Toscana Soup, and then serve with homemade bread! Yummy!!!
Thanks for the chance to win!
wildorchid985 at gmail dot com
I think I have used their olive oil before. I would love to try their other products.
looks delishous l will have to try this one
Thank you for the giveaway. They have so many products that I didn’t even know about! To be honest, I haven’t tried quinoa or risotto before, but I want to! I like the Virgo yellow rice. I serve it with chicken every now and then.
I have never tried this brand before- but they definitely look like great staple items to have in the kitchen!
I like the mexican rice I would use it as a side dish or eat alone
I haven’t tried them, but I would like to. I think we’d enjoy the Mexican rice.
My favorite Vigo item is the Vigo feta. I love to use it in my Greek salad. Thanks for the chance.
i use the vigo olive oil and i would like to try the soup mixes.
I have never tried any of the Vigo products but I would love to try their Vigo 16 fl. oz. Nonpareilles Capers in a Pasta Puttanesca dish.
I have never tried it but I think I would like to try the Wild Mushroom Quinoa Risotto Recipe.
I love the quinoa.I would mix it with brown rice and some butter.
My family loves the yellow rice as a side dish with chicken.
I haven’t tried them, but I would like to. I think we’d enjoy the Wild Mushroom Quinoa Risotto Recipe.
I love the extra virgin olive oil and use it when cooking SO many recipes. Homemade tomato pasta is a favorite. The marinated artichoke hearts are also awesome.
I haven’t heard of these products before, but I’m excited to try them. They sound delicious!
I like their yellow rice with chicken.
I have not tried these brands, but I would like to try them. I do like quinoa mixed with chopped spinach and margarine.
Looks great!
Love the yellow rice in an arroz con pollo dish.
I have not tried Vigo foods, but I see several varieties of rice—I love to make Tex Mex rice as a side or and ingredient in burritos.
Tri-color Quinoa! With chicken
I would love to try the Vigo 28 oz. Roasted Peppers in a spicy spaghetti sauce for spaghetti and meatballs
https://twitter.com/klp1965/status/871434136216637444
I would like to try the yellow rice
I love their Fettuccine and use it when I make my spaghetti.
I may have only had the yellow rice. plain
i have never tried them but the mexican rice looks really good. it all looks really good .
I love this brand it is so flavorful and affordable. I like to add onion, peppers and peas to the spanish rice mix, its so good!
The extra virgin olive oil. i use it in salads a long with vinegar
I love this brand, I like to bulk up the rices with veggies.