Quinoa Mushroom & Parsley Risotto

Quinoa Mushroom & Parsley Risotto

This North Italian dish usually uses Arborio rice – but who said that quinoa can’t do a similar job? 


Prep Time: 5 min

Cooking Time: 30 min

Servings: 2 

For this recipe you will need: 

350 g mushrooms, sliced

1 red onion, chopped

3 cloves garlic, minced

1 tbsp olive oil

1 tbsp dried thyme

¾ cup tricolour quinoa, washed and rinsed

2 – 2 ½ cups vegetable broth (optional: replace ½ cup of broth with dry white wine)

handful fresh parsley

½ cup freshly grated parmesan

pepper and salt to taste


  1. In a pot, heat the olive oil and fry the onion, garlic and dried thyme. Add the mushrooms and allow to get soft and reduce in size. 
  2. Add the quinoa along with ½ cup of broth. Keep stirring and once the liquid has been absorbed, add another ½ a cup. Do this until the broth (with or without white wine) is used up. Once the mass thickened up, add in the freshly grated parmesan and season the risotto with pepper. 
  3. Chop the parsley, add to the pot and stir in. To serve, place risotto in a bowl, add a little more grated parmesan and garnish with parsley. 
  4. You’re treating yourself to a kind meal, so please try to stay present with each and every mouthful!  

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