Dive into the creamy goodness of quinotto, a unique and delicious twist on risotto that uses quinoa for a nutritious boost. This quinoa risotto delivers the same flavour you love but in a wholesome package.
Traditional risotto is a popular Italian meal with a creamy texture, and rich flavour that’s naturally gluten-free.
It’s made using Arborio rice, butter, white wine, vegetable stock, veggies, heavy cream, and/or cheese.
This lightened version is just as delicious and satisfying, but also wholesome!
This quinotto recipe is inspired by my mushroom risotto, pumpkin risotto, and asparagus risotto.
Ingredients
Here’s everything you’ll need to make this delicious quinotto recipe.
- Quinoa: This superfood is naturally gluten-free, it's filling and is a great source of protein.
- Veggies: I’m using garlic, mushrooms and peas but other vegetables also work.
- White wine: Use a dry and crisp wine for the best flavour, such as Pinot Grigio or Sauvignon Blanc. If it's not good enough to drink, it's not good enough to cook with. 😉
- Broth: Choose a very flavourful broth for cooking the quinoa. I use my homemade bouillon powder.
- Milk: I’m using soy milk, but other dairy-free milk options are fine.
- Lemon: Adds freshness and brightens up your quinotto.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Preheat your saucepan and add the sliced mushrooms, stirring until reduced. (photo 1)
Then add the garlic, and stir until fragrant, approx. 30 seconds. (photo 2)
Toast the quinoa, and add the white wine, stirring until the liquid is absorbed. (photo 3)
Gradually add the broth, approx. ½-3/4 cup at a time until absorbed. Then, stir in the milk and peas. (photo 4)
Turn off the heat, and add the lemon juice if using.
Garnish your quinotto with vegan parmesan cheese, and/or red pepper flakes.
Variations
- For no wine: Use more vegetable broth in its place. Follow the same steps and let a half cup of broth be absorbed by the quinoa before adding more.
- Add more veggies: Try onion, spinach, shitakes mushrooms, chopped carrots, asparagus, or any other vegetables you’d like.
See this brown rice risotto for another wholesome twist on an Italian classic.
Storage
Keep leftovers in the fridge for 3-4 days and reheat on the stovetop.
To reheat, add a little water or broth to the pan to loosen up the quinotto as needed.
I don’t recommend freezing quinotto.
Expert Tips
- Use wine that tastes good! If you won't drink it, don't cook with it either.
- Do NOT add all the broth at once to your pan of quinotto. Add it slowly, as directed and add more only once mostly absorbed.
More delicious quinoa recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
- 1 pound fresh mushrooms sliced
- 3 cloves garlic minced
- 1 cup quinoa rinsed
- ½ cup white wine
- 3 cups vegetable broth
- 1.5 cups frozen peas thawed
- ½ cup soy milk or non-dairy milk of choice
- salt + pepper to taste
- 1 tablespoon lemon juice optional
Instructions
- Preheat a large skillet or cast iron pan. Then add the sliced mushrooms and sauté them until reduced. You should not need any oil as the mushrooms will release a lot of moisture as they cook.
- Once reduced, add the garlic, stirring often for about 30 seconds. Then add the quinoa, stirring and toasting for another 30 seconds. Next, add the white wine, and stir constantly until mostly absorbed.
- Gradually add the broth, approx. ½-3/4 cup at a time, stirring occasionally, until the liquid is mostly absorbed. Continue adding broth in this pattern. Once absorbed, add more until the quinoa is cooked through. This process will take around 15-20 minutes. (Don't dump all the broth into the quinotto at once.)
- Then turn off the heat and stir in the peas, milk, and lemon juice. Taste for salt and pepper, and adjust to your taste. Depending on the saltiness of your broth, you may or may not need to add salt.
- Serve your quinotto with vegan parmesan cheese and/or red pepper flakes.
Notes
- Use wine that tastes good! If you won't drink it, don't cook with it either.
- Do NOT add all the broth at once to your pan of quinotto. Add it slowly, as directed and add more only once mostly absorbed.
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