Quinoa and mushroom risotto

All the creaminess of a risotto, but made with quinoa: higher in protein and naturally gluten-free. The mushrooms give it a woody, comforting flavour. Creamy and nourishing, this reinvented risotto is a complete and original vegetarian dinner.

Prep time: 10 min  |  Cooking time: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 248 kcal · 10 g protein · 24 g carbohydrate · 12 g fat

Ingredients

• 250 g quinoa
• 400 g mushrooms
• 1 onion
• 2 cloves of garlic
• 80 cl vegetable stock
• 40 g Parmesan
• 2 tbsp olive oil

Method

1. Fry the onion and garlic, add the sliced mushrooms and let them release their water.
2. Add the rinsed quinoa and toast it for 1 minute.
3. Pour in the stock a ladleful at a time, as for a risotto, stirring regularly (about 18 to 20 minutes).
4. Off the heat, stir in the Parmesan for creaminess. Season with salt and pepper and serve.

Nutritional benefits

Quinoa makes this risotto more complete than a classic rice risotto: it provides complete plant protein, fibre and a lower glycaemic index, as well as being gluten-free. Mushrooms are low in calories but rich in fibre, B vitamins and antioxidants. A small amount of Parmesan adds creaminess and calcium without making it heavy. A comforting, balanced vegetarian dinner.

Variations and substitutions

• Vegan: replace the Parmesan with nutritional yeast.
• With vegetables: add asparagus, peas or spinach.
• More protein: add diced tofu or chicken.
• With mixed mushrooms: ceps, shiitake, oyster mushrooms.

Storage and making ahead

This risotto keeps for 3 days in the fridge. It thickens as it cools: reheat it with a little stock or water to bring back the creaminess. Works well for batch cooking.

💡 Good to know

The risotto technique (adding the stock gradually while stirring) releases the starch and gives the creamy texture, so do not pour in all the liquid at once. Stirring in the Parmesan off the heat finishes the texture.

Read also

Discover more vegetarian recipes · gluten-free recipes · healthy & balanced recipes.

The foods in this recipe: quinoa · mushrooms · onion · garlic · vegetable stock.

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