This creamy Wild Mushroom Quinoa Risotto is made with mushrooms, leeks, peas, parmesan, and quinoa for a cozy vegetarian dinner that is rich, satisfying, and ready in about 40 minutes.
Updated May 2026: This recipe has been refreshed with clearer instructions, updated tips, and a de-sponsored recipe focus.
Wild Mushroom Quinoa Risotto Recipe
This Wild Mushroom Quinoa Risotto, also known as quinotto, is creamy, savory, and full of mushroom flavor. It uses the same slow-stirring technique as classic risotto, but instead of arborio rice, we use quinoa.
The result is cozy, satisfying, and a little nutty with plenty of texture. Basically, risotto got a quinoa makeover, and she looks good.
Why You’ll Love This Quinoa Risotto
- Creamy and comforting
- Made with quinoa instead of rice
- Loaded with mushrooms and leeks
- Vegetarian when made with vegetable stock
- Great as a main dish or side dish
- Ready in about 40 minutes
What Is Quinotto?
Quinotto is risotto-style quinoa. Instead of cooking quinoa with all the liquid at once, you add warm stock gradually and stir often, just like traditional risotto.
This method helps the quinoa soften and become creamy while still keeping a little texture.
Best Mushrooms to Use
You can use any mix of mushrooms you like. Cremini, shiitake, oyster, portobello, or a wild mushroom blend all work beautifully.
If using dried mushrooms, rehydrate them in hot water first, then drain and chop before adding them to the skillet.
How To Make It Creamy
The key is patience. Add the warm stock a little at a time and let the quinoa absorb most of the liquid before adding more.
Then, at the end, stir in heavy cream, parmesan cheese, and peas. That final step makes the quinoa risotto rich, creamy, and delicious.
Tips for Best Results
- Keep the stock warm while cooking
- Brown the mushrooms first for better flavor
- Stir often, but do not rush the process
- Add stock gradually for the creamiest texture
- Use freshly grated Parmesan if possible
- Serve immediately while creamy
Serving Ideas
This wild mushroom quinoa risotto is hearty enough to serve as a vegetarian main dish. You can also serve it as a side with roasted chicken, fish, or a simple green salad.
For garnish, add extra parmesan, fresh herbs, microgreens, or a drizzle of olive oil.
Make-Ahead and Leftovers
Like regular risotto, this dish is at its creamiest right after cooking. However, leftovers still reheat well.
Add a splash of stock, water, or cream when reheating to loosen the texture and bring back the creaminess.
If you try this Wild Mushroom Quinoa Risotto, tag @LivingSweetMoments. I love seeing your creations!
Wild Mushroom Quinoa Risotto Recipe
Ingredients
- 2 leeks cleaned and chopped
- 2 pounds wild mushrooms cleaned and chopped
- 1 tablespoon fresh dill chopped
- 2 cups tri-color quinoa rinsed and drained
- 2 tablespoons olive oil divided
- 1/2 cup dry white wine optional
- 5 –6 cups vegetable or chicken stock warm
- 1/2 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 cup frozen green peas
- Salt to taste
- Black pepper to taste
- Microgreens or extra parmesan for garnish (optional)
Instructions
- Heat the stock in a saucepan over low heat and keep warm.
- In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat.
- Add the mushrooms and sauté until browned and softened, about 6–8 minutes. Season lightly with salt and pepper. Remove from the skillet and set aside.
- Add the remaining olive oil to the same skillet.
- Add the leeks and cook until softened, about 4–5 minutes.
- Stir in the dill and quinoa. Cook for 1–2 minutes, stirring frequently, until the quinoa is lightly toasted.
- Return the mushrooms to the skillet.
- Pour in the white wine and cook until mostly reduced.
- Add 2 ladles of warm stock. Reduce heat to medium-low and stir frequently until most of the liquid has absorbed.
- Continue adding stock a little at a time, stirring often, until the quinoa becomes creamy and tender, about 18–22 minutes total.
- Stir in the heavy cream and frozen peas.
- Add the parmesan cheese and mix until creamy and combined.
- Taste and adjust seasoning with salt and pepper if needed.
- Garnish with microgreens or extra parmesan before serving.
- Serve immediately and enjoy.
Notes
- Stirring frequently helps release the quinoa’s starches and creates a creamy risotto-like texture.
- Use a mix of mushrooms like cremini, shiitake, oyster, or portobello for a deeper flavor.
- Vegetable stock keeps this recipe vegetarian.
- For extra richness, add additional Parmesan before serving.
- Leftovers reheat beautifully with a splash of stock or cream.
Nutrition
Frequently Asked Questions
Can I make quinoa risotto vegetarian?
Yes. Use vegetable stock instead of chicken stock to keep this recipe vegetarian.
Can I use regular quinoa?
Yes. White, red, black, or tri-color quinoa all work. Just rinse it well before cooking.
Can I make this without cream?
Yes. You can skip the cream, although the risotto will be less rich. Add extra parmesan or a splash of stock to adjust the texture.
How do I reheat leftovers?
Reheat gently on the stove with a splash of stock, water, or cream until creamy again.
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