Quinoa Risotto with mushrooms

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Recipe by Damaris Beems Course: MainCuisine: Italian




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Risotto is comfort food to the max. It is full of taste, such a nice mouth experience and the taste stays with you for a long time. There are endless possibilities but this one is really great. And because this time we make it with quinoa instead of rice, it is a light version.


  • 500 gram 500 quinoa

  • 750 grams 750 chestnut mushrooms

  • 20 grams 20 funghi porcini

  • 300 ml 300 white wine

  • 3 cloves 3 garlic

  • 1 liter 1 vegan chicken broth

  • fresh thyme/rosemary/oregano

  • 2 large 2 onions

  • olive oil

  • pepper and salt


  • Pre-heat a pan for 10 minutes. It will help you later in preparing the risotto. Pour in the olive oil. And when hot fry the onions for 10 minutes. Add the garlic for two minutes and then your mushrooms that you have cut into pieces. Fry them as long as needed until ALL the liquid had evaporated.
  • In the meantime soak the funghi porcini in some warm water for about 15 minutes.
  • When the mushrooms turn nice darker brown, you add the quinoa in the pan. You let it get nice and greasy and then you pour in the white wine. All the liquid should be soaked in by the quinoa. Then start pouring in little bij little the broth. If you think it needs more moist, then add some. Never too much.
  • Now it’s time to add the funghi porcini with the water. It might smell in a strange way, but in your risotto it is going to be all fine.
  • Stir will, add the herbs and let the quinoa get ready slowly by slowly.

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