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This is a Creamy Parmesan Quinoa Mushroom Risotto in a pan on the stove is a recipe with garlic, parmesan, and mushrooms. I swapped the heavy cream for low fat milk and you will not miss any of the flavor, I promise! The quinoa soaks up the broth just as rice does so you make it the same way until it becomes creamy deliciousness.

Quinoa Mushroom Risotto

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.

Course Side Dish
Cuisine Italian
Keyword quinoa, risotto
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 2 tsp Coconut Oil or Extra Virgin Olive Oil
  • 2 cups White Button Mushrooms chopped
  • 5 Scallions thinly sliced green onions
  • 1 clove Garlic minced
  • 3/4 cup Parmesan cheese grated
  • 6 cups Vegetable Broth
  • 1 cup Quinoa
  • 1 tsp Oregano dried

Instructions

  1. Preheat vegetable broth in a pot.

  2. Prepare the ingredients for the Quinoa...Slice and then rough shop mushrooms. Slice scallions separating the whites from the greens. Mince 1 clove of garlic.

  3. Rinse the quinoa in a strainer under warm water 2 times.
  4. In a preheated saute pan, saute with 1 tsp Coconut Oil, the mushrooms and the scallion whites. Saute for 4-5 minutes until the mushrooms are seared and reduced in size by half. Remove the mushroom mixture from the pan and set aside.
  5. To the same pan the mushrooms were cooked in, add the garlic and half of the scallion greens for 1-2 minutes. Add the quinoa and a few ladles of hot broth to cover the quinoa. Cook until broth is absorbed, stir frequently. Ladle more broth into the quinoa, another 1/2 cup at a time allowing it to absorb. Continue this until quinoa is fully cooked, about 20 minutes.
    Pouring broth into quinoa in a pan for this Creamy Parmesan Mushroom Quinoa Risotto. This recipe has 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.
  6. Last, add the remaining scallion greens (save a teaspoon for garnish) and the mushrooms and stir to combine. 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!

    This is a Creamy Parmesan Quinoa Mushroom Risotto in a pan on the stove is a recipe with garlic, parmesan, and mushrooms. I swapped the heavy cream for low fat milk and you will not miss any of the flavor, I promise! The quinoa soaks up the broth just as rice does so you make it the same way until it becomes creamy deliciousness.