Mushroom and Pea Quinoa Risotto Recipe

Name: Mushroom and Pea Quinoa Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound white mushrooms, or a combination of white mushrooms and Shiitake mushrooms, sliced; 1 tablespoon minced garlic; 1/4 cup chopped fresh Italian parsley leaves; Salt & freshly ground pepper, to taste; 2 tablespoons olive oil; 1 cup couscous; 4 cups low-sodium chicken stock or vegetable stock,simmering and covered; 1/2 teaspoon ground tumeric; 1 cup quinoa (available at natural food stores or in the speciality food section in a supermarket); 1 cup finely chopped scallions; 2 cups frozen petite peas; Fresh parsley leaves for garnish; Freshly grated Parmesan, to taste

Servings: persons

2 tablespoons olive oil
1 pound white mushrooms, or a combination of white mushrooms and Shiitake mushrooms, sliced
1 tablespoon minced garlic
1/4 cup chopped fresh Italian parsley leaves
Salt & freshly ground pepper, to taste
2 tablespoons olive oil
1 cup couscous
4 cups low-sodium chicken stock or vegetable stock,simmering and covered
1/2 teaspoon ground tumeric
1 cup quinoa (available at natural food stores or in the speciality food section in a supermarket)
1 cup finely chopped scallions
2 cups frozen petite peas
Fresh parsley leaves for garnish
Freshly grated Parmesan, to taste

1
In a large skillet heat the olive oil over moderately high heat until hot but not smoking and saute the mushrooms, stirring, until golden brown, about 2 to 3 minutes.
2
Reduce heat to moderate and add garlic, stirring, until lightly browned.
3
Stir in the parsley and season to taste with salt and pepper.
4
Remove skillet from heat.
5
In a heavy saucepan heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and saute the couscous, stirring to coat, about 1 minute.
6
Stir in 1 cup simmering stock and tumeric.
7
Bring to a boil, remove pan from heat and cover.
8
Let stand for 5 minutes.
9
Uncover and gently fluff the couscous with a fork.
10
Cover and keep warm.
11
In a large bowl combine quinoa with enough cold water to cover by several inches.
12
Stir quinoa to rinse and drain in a fine sieve.
13
Rinse quinoa again under running cold water and drain well.
14
In a large heavy pot heat 1 tablespoon olive oil over moderately high heat and saute scallions until wilted but not browned.
15
Stir in the rinsed quinoa and cook, stirring, until hot about 1 to 2 minutes.
16
Add 1 cup of simmering stock, stirring, until absorbed, about 5 minutes.
17
Add another cup of simmering stock, stirring, until liquid is almost completely absorbed, about 10 minutes.
18
Add the mushrooms, couscous, remaining 1 cup of simmering stock, and peas and cook, stirring until almost all liquid is absorbed.
19
Risotto should be moist and creamy, if it is too dry add boiling water in 1/4 cup increments until desired texture is achieved.
20
Season with salt and pepper.
21
Serve immediately and garnish with parsley leaves and grated Parmesan.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound white mushrooms, or a combination of white mushrooms and Shiitake mushrooms, sliced, 1 tablespoon minced garlic, 1/4 cup chopped fresh Italian parsley leaves, and more.

Yes, Mushroom and Pea Quinoa 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.

That's it — enjoy your meal!

Mushroom and Pea Quinoa Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions