Quinoa Risotto

Elevate your weeknight dinner game with this creamy and comforting Quinoa Risotto, a delightful twist on the classic Italian favorite. Made with tender, nutrient-rich quinoa instead of traditional rice, this recipe combines the nutty flavor of quinoa with the silky smoothness of a risotto. Slow-simmered in warm vegetable broth and white wine, each bite is infused with richness while sautéed mushrooms, fresh baby spinach, and a touch of grated Parmesan create layers of savory flavor. Ready in just 40 minutes, this one-pan wonder is perfect for busy evenings yet elegant enough for entertaining. Garnished with a sprinkle of fresh parsley, this gluten-free dish is a wholesome and satisfying dinner that pairs beautifully with a crisp side salad or a glass of white wine.

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small, finely chopped yellow onion
• 2 finely minced garlic cloves
• 0.5 cup white wine
• 2 cups baby spinach
• 1 cup, thinly sliced button mushrooms
• 0.5 cup, grated Parmesan cheese
• 1 tablespoon unsalted butter
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Rinse the quinoa under cold running water for about 30 seconds to remove any bitterness. Drain and set aside.

Step 2

In a medium saucepan, bring the vegetable broth to a simmer. Keep it warm on low heat while preparing the risotto.

Step 3

In a large skillet or wide saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.

Step 4

Add the garlic to the skillet and cook for another 1-2 minutes, stirring frequently to prevent burning.

Step 5

Stir in the quinoa and toast it lightly for 2-3 minutes, allowing it to absorb the oil and onion flavors.

Step 6

Deglaze the skillet by pouring in the white wine. Stir constantly until the wine is mostly evaporated, about 2 minutes.

Step 7

Start adding the warm vegetable broth, one ladle (or about 1/2 cup) at a time. Stir frequently and allow the quinoa to absorb the broth before adding the next ladle. Repeat this process for about 20 minutes, or until the quinoa is tender and creamy.

Step 8

While the quinoa is cooking, sauté the mushrooms in a separate small pan until browned and tender, about 5 minutes. Set aside.

Step 9

Once the quinoa is cooked to a creamy consistency, stir in the baby spinach, sautéed mushrooms, grated Parmesan cheese, and unsalted butter. Mix well until the spinach is wilted and the cheese is fully melted.

Step 10

Season with salt and black pepper to taste. Adjust seasonings as needed.

Step 11

Garnish with freshly chopped parsley and serve warm.

Nutrition Facts

Serving size	1363.7 grams (1363.7g)

Amount per serving	% Daily Value*
Calories	1076

Total Fat 62.80g	81%
Saturated Fat 22.00g	110%
Polyunsaturated Fat 5.50g
Cholesterol 76mg	25%
Sodium 3806mg	165%
Total Carbohydrate 76.60g	28%
Dietary Fiber 15.20g	54%
Total Sugars 19.50g
Protein 38.00g	76%

Vitamin D 0IU	0%
Calcium 685mg	53%
Iron 8mg	44%
Potassium 2192mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 14.8%

Carbs: 29.9%