Mushroom Quinoa Risotto on a white plate
4.86 from 7 votes

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 meatless, mushroom risotto, quinoa risotto
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 607 kcal
Author Marie


  • 3 cups mixed mushrooms sliced (you can use a mix of Swiss brown, oyster, shiitake, and black funghi)
  • 1 tbsp olive oil
  • 2 cups quinoa dry
  • 1 tablespoon butter or refined coconut oil
  • 4 garlic cloves minced
  • 1 brown onion finely sliced
  • 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


  1. In a medium skillet, sauté the sliced 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 a large pot on medium-high heat, toast the quinoa in butter (or oil, if using), stirring regularly, until fragrant.

  3. Add minced garlic and sliced onion and sauté until softened.

  4. Turn down the heat 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.