Quinoa Mushroom Risotto: A Nutritious and Savory Italian-Inspired Dish

Quinoa Mushroom Risotto is a wholesome take on traditional risotto, swapping rice for protein-rich quinoa and infusing it with the earthy flavors of mushrooms. This dish is not only delicious but also packed with nutrients, making it a perfect option for a hearty and healthy meal. The creamy texture of the cooked quinoa combined with the umami-rich mushrooms creates a delightful symphony of flavors.

Ingredients:

For the Risotto:
– 1 cup of quinoa, rinsed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz (225 g) mixed mushrooms (e.g., cremini, shiitake, portobello), sliced
– 1/4 cup dry white wine (optional but recommended)
– 4 cups vegetable broth, kept warm
– 1/2 cup grated Parmesan cheese (or a vegan alternative)
– 2 tablespoons unsalted butter or olive oil (for vegan version)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

For Additional Flavor:
– 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
– 1/2 teaspoon paprika (optional for extra depth)

Instructions:

1. Prepare the Quinoa: In a fine-mesh sieve, rinse the quinoa under cold water to remove its natural bitterness. Drain well.

2. Sauté the Aromatics: Heat the olive oil in a large sauté pan over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. Cook the Mushrooms: Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown, about 5-7 minutes. Stir occasionally to ensure even cooking. If using, pour in the white wine and simmer until it has almost completely evaporated.

4. Add the Quinoa: Stir in the rinsed quinoa, ensuring it gets well-coated with the oil and mixed with the mushrooms and aromatics. Cook for about 2-3 minutes, allowing the quinoa to lightly toast.

5. Gradually Add Broth: Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the quinoa to absorb most of the liquid before adding the next ladle. Continue this process until the quinoa is tender and creamy, which should take about 18-20 minutes in total. You may not need all the broth.

6. Finish with Cheese and Butter: Once the quinoa is cooked to your desired tenderness, stir in the grated Parmesan cheese and butter (or olive oil for a vegan version). Season with salt, pepper, thyme, and paprika (if using).

7. Serve: Scoop the risotto into bowls and garnish with freshly chopped parsley. Serve warm and enjoy the savory, creamy goodness of the quinoa mushroom risotto.

This dish can be paired with a light green salad and a glass of dry white wine for a complete and satisfying meal.