Mushroom and Thyme Quinoa Risotto
Indulge in the hearty flavors of our Mushroom and Thyme Quinoa Risotto, blending the nuttiness of quinoa with the earthy tones of mushrooms, all infused with aromatic thyme for a Mediterranean twist on the classic risotto.
Equipment
- Large pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
- Ladle
Ingredients
- 1 cup quinoa, rinsed
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 3 cups vegetable broth, warm
- 1 tbsp fresh thyme leaves, plus extra for garnish
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
- 1/4 cup white wine Optional
Instructions
- In a large pan over medium heat, warm the olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms to the pan, cooking until the mushrooms are tender and browned, approximately 5-6 minutes.
- Stir in the quinoa to the pan, toasting it lightly for about 1-2 minutes.
- If using, pour in the white wine and let it simmer until the liquid is mostly absorbed.
- Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle. This process should take around 20 minutes.
- Once the quinoa is cooked through and creamy, remove from heat. Stir in the fresh thyme leaves and grated Parmesan cheese. Season with salt and pepper to taste.
- Serve the risotto hot, garnished with additional thyme leaves and a sprinkle of Parmesan if desired.
Notes
For a vegan version, omit the Parmesan cheese or replace it with a plant-based alternative.
Ensure the broth is kept warm throughout the cooking process to help the quinoa cook evenly and absorb flavors better.
Feel free to add other vegetables like spinach or peas to the risotto for added nutrition and color.
Leftovers can be stored in the refrigerator for up to three days and make a tasty addition to salads or wraps.