Skip to main content

Quinoa Mushroom Risotto

Quinoa Risotto

You can make risotto with all kinds of grains, why not quinoa? It isn’t quite and creamy as traditional risotto but the quinoa gives a nice nutty flavor you will love. This recipe is a bit creamier with the brown quinoa, but using red quinoa is gorgeous and a bit nuttier. This risotto is made easy with our oven risotto method, no stirring!!!

If you want extra nutrients, feel free to add spinach at the end of cooking. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 tablespoons extra virgin olive oil, such as Colavita, plus more for drizzling
  • 1 onion, diced
  • 3 cups assorted sliced mushrooms, such as cremini, button and/or shiitake
  • 1 teaspoon kosher salt
  • 2 teaspoons fresh thyme
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • 3 ½ cups vegetable broth, warmed, divided
  • 1 ½ cups quinoa
  • ¼ cup grated parmesan cheese, plus more for garnish (optional)
  • Garnish: Thyme


  1. Preheat oven to 350℉. 
  2. In a large heavy bottomed pot, heat evoo over medium high heat. Sauté onions and mushrooms for 5 minutes or until mushrooms begin to brown and liquid is gone. Add salt, thyme and garlic with wine and 2 ½ cups broth. Cover and bring to a boil.
  3. Remove from heat and add quinoa, stir well and cover. Transfer to oven and bake 45 minutes.
  4. Remove from oven, add remaining 1 cup broth and Parmesan and other salt to taste. Stir well and serve garnished with thyme and a drizzle of evoo.