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.
This amazing and creamy Wild Mushroom Quinoa Risotto Recipe is super easy, vegetarian and is made with leeks & green peas for great color & flavor.
- 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
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
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