Quinoa Risotto Recipe

Name: Quinoa Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 oz. shiitake or portobello mushrooms, stemmed and sliced (1 1/2 cups); 1 cup peeled, diced sweet potato; 1 cup diced onion; 1 Tbs. minced garlic; 2 tsp. dried sage; 1 tsp. dried thyme; 1/2 tsp. cracked black pepper; 1/2 tsp. salt; 2 cups uncooked quinoa, rinsed well; ⅓ cup uncooked bulgur; ⅓ cup unhulled sesame seeds (2 oz.); 4 tsp. olive oil; 7 cups low-sodium vegetable broth, preferably mushroom broth, or water; 1 bay leaf

Servings: persons

4 oz. shiitake or portobello mushrooms, stemmed and sliced (1 1/2 cups)
1 cup peeled, diced sweet potato
1 cup diced onion
1 Tbs. minced garlic
2 tsp. dried sage
1 tsp. dried thyme
1/2 tsp. cracked black pepper
1/2 tsp. salt
2 cups uncooked quinoa, rinsed well
⅓ cup uncooked bulgur
⅓ cup unhulled sesame seeds (2 oz.)
4 tsp. olive oil
7 cups low-sodium vegetable broth, preferably mushroom broth, or water
1 bay leaf

1
In large saucepan, bring broth and bay leaf to a boil over high heat.
2
Meanwhile, in large, heavy pot, heat oil over high heat.
3
Add mushrooms and sweet potato and cook, stirring often, 2 minutes.
4
Add onion, garlic, sage, thyme, pepper and salt and cook, stirring, 2 minutes.
5
Add quinoa, bulgur and sesame seeds and stir until grains are fragrant, about 2 minutes.
6
Turn heat off broth mixture.
7
Ladle about one-third of hot broth into quinoa mixture and cook, stirring occasionally, until grains absorb liquid, about 5 minutes.
8
Repeat with remaining broth in two batches, cooking and stirring until absorbed, about 5 minutes per batch.
9
After you have added more than half the broth, taste risotto and adjust seasonings, adding more salt if desired.
10
(Do not add more broth until previous broth has been absorbed.)
11
Once all the broth has been added, give mixture a few good stirs.
12
Grains should be cooked but a little firm to the bite; risotto should be moist and slightly creamy.
13
If its too wet, simply cook a little longer.
14
If its dry, add a little more broth or water.
15
Discard bay leaf and serve.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 4 oz. shiitake or portobello mushrooms, stemmed and sliced (1 1/2 cups), 1 cup peeled, diced sweet potato, 1 cup diced onion, 1 Tbs. minced garlic, and more.

Yes, Quinoa Risotto falls under the Soups & Stews 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.

Quinoa Risotto

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