Creamy Mushroom & Garlic Quinoa Risotto
A cozy, creamy dish combining earthy mushrooms, aromatic garlic, and protein-packed quinoa for a wholesome meal.
Ingredients
Main ingredients
- 1 cup quinoa, rinsed Rinse well before cooking to remove bitterness.
- 2 cups vegetable broth Choose a high-quality broth for better flavor.
- 1 cup mushrooms, sliced Button or cremini mushrooms work well.
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- ½ cup heavy cream Can be substituted with a plant-based option.
- to taste Salt and pepper Adjust seasoning to your taste.
- for garnish Fresh parsley or chives Optional for serving.
Instructions
Preparation
- In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
Cooking
- Add the rinsed quinoa to the mushroom mixture and stir for about 1-2 minutes.
- Pour in the vegetable broth, bring the mixture to a gentle boil. Lower the heat, cover, and let it simmer for about 15 minutes or until the quinoa becomes fluffy and the liquid is absorbed.
- Once cooked, remove from heat and stir in the heavy cream, seasoning with salt and pepper. Adjust seasoning as needed.
Serving
- Serve the risotto in bowls and sprinkle with fresh parsley or chives for a touch of freshness.
Notes
For storing, keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or vegetable broth to restore creaminess.