Mushroom and quinoa risotto recipe

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This is a risotto dish that is packed full of a rich flavor you won’t be able to get enough of. Best of all, this dish is vegan and pack full of nutritious protein.

  • Yield: 4 Servings
  • Preparation Time: 40 Minutes


  • 3½ ounces of dried porcini mushrooms
  • 2 cups of boiling water
  • 1 cup of white quinoa
  • 1 tablespoon of extra virgin olive oil
  • 1 shallot, chopped
  • 3 cloves of garlic, minced
  • 2 cups of mushrooms, chopped
  • 1 teaspoon of miso paste
  • 1 cup of spinach
  • ½ cup of vegetable broth, extra if needed
  • 1 tablespoon of nutritional yeast
  • Dash of salt and black pepper
  • Crushed red pepper flakes, optional
How to Make It
  1. In a bowl, add in the mushrooms and cover with boiling water. Set aside to rest for 20 minutes. Strain the water into a saucepan. Set the mushrooms aside.
  2. Set the saucepan with the mushroom water over medium heat, add in the white quinoa. Allow to come to a boil. Lower the heat to low. Cook for 15 minutes.
  3. In a pot set over medium heat, add in the olive oil. Add in the minced garlic and shallots. Cook for 2 to 3 minutes or until soft. Add in the drained mushrooms. Cook for 5 minutes or until soft.
  4. Add in the miso paste and dash of black pepper. Stir well until the miso dissolves.
  5. Add the quinoa into the pot and stir well to incorporate. Add in the spinach and cook for 1 to 2 minutes or until wilted.
  6. Add in the vegetable broth and nutritional yeast. Stir well until creamy in consistency. Remove from heat.
  7. Season with a dash of salt and black pepper. Serve immediately.

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