Easy Mushroom Quinoa Risotto without Wine
This creamy Parmesan Mushroom Quinoa Risotto is truly one of my all time favorite recipes!! You get the traditional garlic flavor in the background and the nuttiness from the Parmesan combined with the meaty earthy flavor of the mushrooms. The quinoa soaks up the broth just as rice does so you make it the same way until it becomes creamy deliciousness. This recipe is Gluten Free and Vegetarian.
Servings 4 servings
Calories 294kcal
Ingredients
- 3 teaspoons Extra Virgin Olive Oil
- 10 ounces White Button Mushrooms
- 5 Scallions
- 1 clove Garlic, minced
- ¾ cup Parmesan cheese, grated
- 6 cups Vegetable Broth (or stock)
- 1 cup Quinoa, uncooked
- 1 teaspoon Dried Oregano
Instructions
PREP-AHEAD STEPS
- Slice and then rough chop mushrooms. Slice scallions separating the whites from the greens. Mince 1 clove of garlic.
- Rinse the quinoa in a strainer under warm water 2 times.
- Preheat vegetable broth in a pot.
COOKING STEPS
- In a preheated frying pan or skillet over medium heat with extra virgin olive oil, add the mushrooms, dried oregano, and the scallion whites (save the greens). Saute for 3 minutes until the mushrooms are seared and reduced in size by half. Remove the mushroom mixture from the pan and set aside.
- To the same pan the mushrooms were cooked in, add the garlic and half of the scallion greens (plus another teaspoon olive oil if needed). Cook for 1-2 minutes. Add the quinoa and 1 cup of the hot broth to cover the quinoa. Cook until broth is absorbed, stir frequently. Ladle more broth into the quinoa, another 1 cup at a time allowing it to absorb. Continue this until quinoa is fully cooked, about 20 minutes.
- Last, add the remaining scallion greens (save a teaspoon for garnish) and the mushrooms and stir to combine. Remove from the heat and add the parmesan and stir to combine. If the parmesan makes it too thick or dry, just add a splash of the broth to make it creamy. Serve and enjoy!
Notes
- This recipe can be cooked ahead and stored in the refrigerator in an airtight container for up to 5 days.. To reheat it, you can add it to a pot or saucepan over medium low heat. Add a touch of broth to give it moisture and warm it up covered, stirring frequently.
- You can store this in the freezer for up to 6 months in an airtight container. To reheat it, first move it to the fridge to thaw 24 hours ahead. Then you can add it to a pot or saucepan over medium low heat. Add a touch of broth to give it moisture and warm it up covered, stirring frequently.
