Mushroom Quinoa Risotto (Quinotto)

A twist on the classic risotto, this quinotto recipe aka quinoa risotto stars quinoa instead of rice to make a fabulous Italian-inspired dish. Between the light nutty taste of the quinoa, the earthy flavor of the mushrooms and the lemon zing, you will love this easy and healthy meatless meal for sure!

What’s the difference between a risotto and a quinotto aka quinoa risotto?

One is made with Arborio or Carnaroli and the other with quinoa so the main difference is in the taste and texture. Quinoa risotto has a light nutty flavor and a more “airy” texture.

As you’ll see just below, making a quinotto is very similar to making a classic risotto, only easier!

How to make a quinotto aka quinoa risotto?

You start by toasting the grains in a little bit of butter (or oil) to bring out the flavor, and then the onion and garlic goes in. In this particular recipe, I do not deglaze with wine but you could if you want to mimic a risotto.

After that, it’s time to actually start cooking the quinoa with chicken or veggie stock, one cup at a time, until it’s fully cooked and full of flavor. The texture should be more “wet” and creamy than when you normally cook quinoa (it’s a risotto after all!). Once it’s cooked, you add in the extra ingredients – sauteed mushrooms in this recipe.

Making a quinotto is simpler than making a classic risotto because it requires less babysitting and less stirring. You do have to cook the quinoa one cup at a time, but it’s more forgiving. If you’ve been reluctant to try risotto before because it sounded too complicated, give this recipe a try!

Can you sub the mushrooms for something else? // Can you make another “flavor”?

For sure you can! Mushroom is a very classic (and delicious IMHO!) but the sky is the limit. Anything you’d do for a risotto, you can do for a quinotto. Here are a few ideas:

• shrimps + cilantro
• sausage + tomato (or sausage + eggplant!)
• leeks + shallots
• salmon + asparagus
• chicken + mushrooms (yep, them again!)
• pumpkin + sage

Is quinotto aka quinoa risotto healthier than risotto? 

It sure is! At least this version. Risotto rice is just that – rice. Although it’s filling, it’s not as nutritious as quinoa which is very rich in protein and contains twice as much fiber as most other grains (just to name a few of its health benefits!) – it truly is a nutrition star!

Also, risotto is usually made with a lot of butter and cheese which, don’t get me wrong, is delicious but not the healthiest option. The great news is that this quinoa risotto still delivers 100% in the flavor department but we’re using a lot less than in the traditional risotto recipe – and you can totally make it dairy free if you’d like! Just like risotto, this quinotto is also naturally gluten free if you make sure to use gluten free stock and soy sauce (tamari).

Enjoy! 🙂

5 from 5 votes

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Mushroom Quinoa Risotto (Quinotto)

A twist on the classic risotto, this quinotto recipe aka quinoa risotto stars quinoa instead of rice to make a fabulous Italian-inspired dish. Between the light nutty taste of the quinoa, the earthy flavor of the mushrooms and the lemon zing, you will love this easy and healthy meatless meal for sure!

Course Main Course

Cuisine Italian

Keyword mushroom quinotto, mushroom risotto, quinoa risotto

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 people

Calories 607 kcal

Ingredients

• 2 cups quinoa dry
• 1 tablespoon butter or refined coconut oil
• 1 brown onion finely sliced
• 4 garlic cloves minced
• 3 cups mixed mushrooms sliced (you can use a mix of Swiss brown, oyster, shiitake, and black funghi)
• 4 1/2 cups chicken stock vegetable stock for vegetarian
• 1/2 bunch of chives finely chopped (save a tablespoon or two for serving)
• 1 lemon juice and zest
• 2 teaspoons fresh thyme
• 1/3 cup white wine vinegar
• 1 tbsp soy sauce or tamari to keep gluten free
• 3/4 cup grated Parmesan or nutritional yeast
• Salt and pepper to taste

Instructions

1. In a medium skillet, sauté the mushrooms with a little bit of olive oil until they are cooked but still a bit firm. Remove from the heat and set aside.
2. In large pot on medium high heat, toast the quinoa in butter (or oil, if using), stirring regularly, until fragrant.
3. Add garlic and onion and sauté until softened.
4. Turn down the heat to medium low, and cup by cup add stock, stirring regularly.
5. Once all the liquid has been reduced, add the rest of the ingredients: reserved mushrooms, chives, lemon juice and zest, thyme, vinegar, soy sauce (or tamari if using) and Parmesan cheese (or nutritional yeast if using). Stir well for a few minutes, and then remove from the heat.
6. Serve immediately with extra chives and parmesan.

Recipe Notes

TO MAKE GLUTEN FREE: use tamari instead of soy sauce and make sure the stock is gluten free too. 

TO MAKE VEGAN AND DAIRY FREE: use coconut oil instead of butter, vegetable stock instead of chicken and nutritional yeast instead of parmesan. 

Adapted from Move Nourish Believe

Nutrition Facts

Mushroom Quinoa Risotto (Quinotto)

Amount Per Serving (1.5 cup)

Calories 607 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 6g 30%

Cholesterol 32mg 11%

Sodium 972mg 41%

Potassium 1429mg 41%

Total Carbohydrates 83g 28%

Dietary Fiber 11g 44%

Sugars 10g

Protein 31g 62%

Vitamin A 14.6%

Vitamin C 30.6%

Calcium 29.1%

Iron 34%

* Percent Daily Values are based on a 2000 calorie diet.