Easy Quinoa Risotto with Mushrooms (No Stir)

This 30 minute mushroom quinotto or quinoa risotto is much easier to make compared to traditional risotto and requires zero stirring! It’s a delicious protein and veggie packed meal for the whole family! 

Reasons to love this mushroom quinoa risotto

• Less intimidating to make than the traditional rice-based risotto that requires constant stirring and ladling .
• Takes half the time so it’s perfect for when you are in a time crunch!
• High in iron, protein, and fiber. Quinoa is unique in that it is a complete protein. It is one of the rare non-animal products that provides all 9 essential amino acids.
• The mushrooms give this dish a hearty and “meaty” texture as well as an earthy flavor while the quinoa imparts a pleasant nuttiness.

Although I normally use arborio rice or barley to make risotto, quinoa is an excellent alternative! Quinoa risotto is firmer and less creamy than the traditional risotto, but I think you will welcome this take on a classic Italian dish. 

If you are wanting to use the arborio rice, give this easy pumpkin risotto a try!

How to cook and serve quinoa to babies

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

• Mushrooms – Since it is one of the main ingredients, use one that you are very fond of. You can also use a combination of mushrooms, such as cremini and shiitake, for an even more complex depth of flavor and texture.
• Quinoa – yellow type will work best as it is the fluffiest once cooked.

Step-by-Step Instructions

1. Cook quinoa for a couple of minutes. Pour broth and cook, about 12-15 minutes.
2. In the meanwhile, cook the carrots, onion, and garlic.
3. Cook mushrooms. Add tomato paste.
4. Stir until well-incorporated.

5. Fluff the cooked quinoa.

6. Add to the pot with the mushroom mixture. Set aside a portion for baby and add cheese to the rest. Add more broth if necessary.

Tips for success

• If not intending to enjoy with a baby or young toddler, I suggest slicing the mushrooms for added texture.
• Rinse the quinoa under running water to remove any bitterness and make it softer. 
• While I kept it simple, feel free to use whatever vegetables you have on hand. Butternut squash and green peas will be especially great!
• If the mixture seems too thick at the end, you can add more broth. 
• You can also add a splash of milk or heavy cream to make it creamier. It’s totally up to you. 

Serving Suggestions

You can enjoy this as a main or side dish with a protein. Here are some suggestions. I have linked a super in-depth post for each of these foods!

• Chicken
• Tofu
• Beans
• Beef
• Shrimp
• Salmon

Storage Suggestions

Transfer to an airtight container and keep in the fridge for 3-5 days.
To freeze, transfer to an airtight container and freeze for up to 3 months. 

To reheat: Thaw in the fridge overnight. Microwave or reheat on the stove. You will need to add a splash of water, stock, or milk to help loosen it up.

Other Quinoa Recipes to Try

This recipe was first published in September 2015.