Creamy Quinoa Mushroom Risotto Recipe

Name: Creamy Quinoa Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups boiling water; 12 ounce dried mushroom; 3 ⅔ cups chicken stock or 3 ⅔ cups vegetable stock; 2 tablespoons olive oil; 14 ounces mushrooms, sliced; 1 onion, chopped; 2 garlic cloves, crushed; 6 ounces quinoa; 6 ounces risotto rice; 8 tablespoons dry white wine; 1 ounce parmesan cheese, grated; 2 tablespoons basil leaves, roughly chopped

Servings: persons

1 ¼ cups boiling water
12 ounce dried mushroom
3 ⅔ cups chicken stock or 3 ⅔ cups vegetable stock
2 tablespoons olive oil
14 ounces mushrooms, sliced
1 onion, chopped
2 garlic cloves, crushed
6 ounces quinoa
6 ounces risotto rice
8 tablespoons dry white wine
1 ounce parmesan cheese, grated
2 tablespoons basil leaves, roughly chopped

1
Place the dried mushrooms in a bowl, cover with the boiling water and leave to soak for 10mins, drain, reserving the liquid and chop the mushrooms.
2
Place the stock in a large pan, add the dried mushroom liquid and slowly bring to the boil, leave on a gentle simmer.
3
Heat half the oil in a large pan, add the mushrooms and saute over a high heat for 2-3mins until golden brown.
4
Transfer to a plate and set aside.
5
Add the remaining oil to the pan, add the onion and saute for 2-3mins.
6
Add the chopped dried mushrooms, garlic, quinoa and rice and stir for 30 seconds.
7
Add the wine and gently simmer, stirring until the liquid has evapourated.
8
Add a ladleful of the hot stock to the rice mixture and cook, stirring until the liquid has been absorbed.
9
Repeat until the rice is tender and the stock has all been used about 15-20mins.
10
Stir in the reserved mushrooms, parmesan and basil and remove from the heat.
11
Serve in bowls.

1403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ¼ cups boiling water, 12 ounce dried mushroom, 3 ⅔ cups chicken stock or 3 ⅔ cups vegetable stock, 2 tablespoons olive oil, and more.

Yes, Creamy Quinoa Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Quinoa Mushroom Risotto

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