Wild Mushroom Quinoa Risotto Recipe
This creamy Wild Mushroom Quinoa Risotto recipe is rich, comforting, and packed with savory mushrooms, leeks, parmesan cheese, and green peas. A delicious vegetarian quinoa risotto ready in about 30 minutes.
Servings 6
Calories 520kcal
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
Calories: 520kcal | Carbohydrates: 58g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 358mg | Potassium: 1104mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1100IU | Vitamin C: 13.2mg | Calcium: 273mg | Iron: 4.8mg
