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This Mushroom Quinoa Risotto Recipe Will Be A Hit Every Single Time

It’s healthier and quicker than a traditional risotto, but still delivers 100 percent in the flavour department.

Add a twist to a classic Italian risotto dish by switching the usual Arborio or Carnaroli rice with quinoa. There are several reasons to put quinoa centre stage here, including that all-important health factor. Being very rich in protein and containing about twice as much fibre as most other grains, quinoa, which has many other benefits to boot, truly is a nutrition star! Plus, risotto is usually made with loads of butter, which isn’t needed here at all. Then there’s that airy texture and delicious light nutty taste quinoa is known for, which pairs so well with the earthy taste of mushrooms, that very popular risotto addition. (Don’t forget to add those aromatic Porcini mushrooms, believed to be to be the most flavourful and versatile of all.) And, of course, there’s the fact that making a “quinotto” is that much easier. The simplified version of a traditional risotto cooks up way quicker, making it an ideal go-to recipe for busy weeknights.

Follow this India Gate recipe to get the family tucking in…


  1. Garlic - 1 tsp
  2. Onion – half
  3. Celery - 1 stem
  4. Carrots - 1
  5. Leek - 1 stem
  6. s Quinoa – 1 cup
  7. Fresh mushrooms
  8. Dry mushrooms (Porcini mushrooms soaked in hot water)
  9. Stock – 2 cups
  10. Mixed herbs – For garnish
  11. Salt and pepper – To taste
  12. Parmesean / cream cheese / feta cheese – 1 tbsp
  13. Micro herbs – For garnish


  • In a pan, sautee the Mirepoix for a minute. 
  • Add the quinoa and sautee for another minute.
  • Keep adding stock laddle by laddle till al dente. 
  • Add both types of mushrooms to the quinoa
  • Cook for two-three minutes and season well with the mixed herbs, salt and pepper. 
  • Lastly, add the cream cheese and switch off the gas.
  • Serve the Risotto pipping hot along with the garnish of some micro herbs. You can also make Parmesan crisps for garnishing. 

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