Mushroom Quinoa Risotto


Preparation info

  • Difficulty


  • Serves


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

Quinoa makes a very pleasing change to traditional Italian arborio rice. Unlike risotto it doesn’t need constant stirring between gradual additions of stock, so doesn’t require undivided attention and instant serving. Topped with good-quality hard cheese, and served with a tomato and red onion salad, this is a winning winter comfort dish.


  • 30 ml/2 tbsp olive oil
  • 300 g/12 oz/2 cups red quinoa
  • 10 spring onions (scallions), finely sliced
  • 3 cloves garlic, peeled and crushed
  • 1 litre/ pints/4 cups vegetable stock
  • 300 g/11 oz/4 cups chopped chestnut mushrooms
  • 25 g/1 oz/2 tbsp butter
  • 60 ml/4 tbsp double (heavy) cream
  • 115 g/4 oz Parmesan cheese shavings
  • salt and ground black pepper
  • fresh parsley, chopped, to garnish
  • red onion and tomato salad, to serve


  1. Heat the oil in a heavy pan and add the quinoa, spring onions and garlic. Fry, stirring, for 3-4 minutes until softened.
  2. Add half of the stock and bring to the boil. Lower the heat and simmer for about 5 minutes, stirring occasionally.
  3. Add the chopped mushrooms to the pan with the remainder of the stock and cook for about 8-10 minutes, until the quinoa is soft but retains a little firmness for texture.
  4. Add further boiling water if required to keep the risotto moist.
  5. Stir in the butter, cream, salt if needed, and black pepper to taste. Serve on warmed plates, sprinkled with shaved Parmesan cheese and chopped parsley, and accompanied by a red onion and tomato salad.

Nutritional Information: Gluten free with GF stock Energy 568kcal/2372kJ; Protein 22g; Carbohydrate 51g, of which sugars 6g; Fat 32g, of which saturates 14g; Cholesterol 57mg; Calcium 397mg; Fibre 7g; Sodium 535mg.