Quinoa Risotto Recipe: How to Make Mushroom Quinoa Risotto

Quinoa risotto is a preparation of quinoa cooked slowly, in the manner of Italian risotto. Quinoa is a starchy, gluten-free, protein-rich edible seed in the amaranth family. Pronounced “keen-wah,” the grain has roots in the Peruvian Andes, going back over 5,000 years, with hundreds of different cultivated varieties to its name. Risotto is a creamy Italian rice dish that traditionally calls for Arborio rice—a rounded, short-grain white rice with a high starch content—but quinoa fills its place in this recipe. By adding stock or broth in a gradual, measured manner, the quinoa cooks slowly, resulting in a perfectly tender grain.

Easily customizable quinoa risotto is flavorful and unique. Try some of these options and discover your favorite:

1. 1. Add proteins. Including braised chicken, pulled pork, broiled salmon, fried tempeh, or grilled shrimp can help fortify quinoa risotto, making it the main course instead of a side dish.
2. 2. Go vegan. Most traditional risottos contain butter, stocks derived from animals (such as chicken broth or chicken stock), and a copious amount of cheese. Still, you can use vegan butter, vegetable stock or broth, and nutritional yeast for a meat- and dairy-free option. A little miso paste can add an umami note and amp up the creaminess.
3. 3. Include vegetables. Practically any vegetable has a place in a risotto. Add mushrooms, asparagus, artichokes, peas, leeks, fennel, peppers, and any other vegetables that you might have on hand. Try featuring just one or two vegetables at a time to prevent the flavors from competing.
4. 4. Incorporate fresh herbs. From parsley, chives, and sage to sorrel, marjoram, and tarragon, fresh herbs help to balance out the heaviness of the quinoa risotto. Sprinkle the finished dish with a handful of finely chopped herbs just before serving.

Making quinoa risotto is a straightforward process. Follow these tips for success:

1. 1. Use medium-low heat. “Low and slow” is a phrase you’ll hear a lot with risotto, and that’s mostly true, but avoid going too low. While a vigorous boil won’t give the risotto enough time to develop the plump, creamy texture you’re after, cooking it too low will take ages. Aim for a slow simmer and gentle bubbling.
2. 2. Warm your stock. Cold stock straight from the fridge or counter will interrupt the cooking process you’ve already begun with the aromatics and rice. Heat your stock to a simmer, then add it—in increments—to the rice for seamless cooking.
3. 3. Keep stirring to achieve the perfect texture. Risotto has a demanding reputation because it needs near-constant stirring to achieve that perfect creamy texture. Too much stirring will turn it into glue, but not enough, and the grains will stick to the bottom of the pan and may even burn. Aim for a happy middle ground, moving the quinoa around to encourage starch release.
4. 4. Use plenty of cheese. Cheese helps to enliven any risotto, especially one made with quinoa. It provides texture, consistency, and lots of flavor. Parmesan is the standard go-to, but you can incorporate other varieties, including goat, feta, Manchego, or even Gorgonzola cheese. For a plant-based risotto, use your favorite vegan cheese or nutritional yeast.