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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Easy Quinoa Risotto with Mushrooms (No Stir)

    By Min On June 3, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    Mom, toddler, and baby's plates.

    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! 

    Mom, toddler, and baby's plates.
    Jump to:
    • Reasons to love this mushroom quinoa risotto
    • Ingredients
    • Step-by-Step Instructions
    • Tips for success
    • Serving Suggestions
    • Storage Suggestions
    • Other Quinoa Recipes to Try
    • No stir Quinoa Risotto with Mushrooms

    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

    All the ingredients laid out on a white background.

    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

    A four image collage showing how to make the vegetable mixture.
    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.
    A two image collage of quinoa and vegetable mixture combined.

    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

    Mushroom Marsala Quinoa Risotto
    • 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

    A small portion of risotto for baby.
    For a baby

    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
    Risotto in a stainless bowl with butternut squash, parsley, and lemon on the side for toddler.
    For a toddler

    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

    • Mango Quinoa Salad (with Shrimp)
    • Chicken Quinoa Casserole
    • Vegan Vegetable Quinoa Muffins
    • Easy Baked Breakfast Quinoa with Zucchini

    This recipe was first published in September 2015.

    Mom, toddler, and baby's plates.

    No stir Quinoa Risotto with Mushrooms

    This 30 minute mushroom quinotto or quinoa risotto is much easier to make compared to traditional risotto and requires zero stirring!
    5 from 6 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4
    Author: Min | MJ and Hungryman

    Equipment

    • Dutch Oven

    Ingredients

    • 1 tablespoon butter
    • 2 garlic cloves, minced
    • 1 small yellow onion, diced
    • 1 medium carrot, finely chopped
    • 8 oz. cremini mushrooms, finely chopped or sliced (see note)
    • 1 tablespoon tomato paste
    • 2 teaspoons butter or oil
    • 1 cup yellow quinoa, rinsed
    • 2 ¼ cups low-sodium chicken or vegetable broth
    • ½ cup grated cheddar cheese or parmesan cheese
    • salt and pepper for seasoning
    • Toppings: fresh herbs like flat-leaf parsley, lemon juice

    Instructions

    • Melt butter in a skillet over medium heat and saute garlic, onions, and carrots, stirring occasionally, about 2 minutes. Add mushrooms and cook until lightly browned. Add tomato paste and stir until well-incorporated with vegetables.
    • In a saucepan, add butter or oil and cook quinoa over medium heat for about 1-2 minutes. Add broth and bring to a boil. Then reduce heat to low, cover, and simmer until most of the liquid has been absorbed, about 10-15 minutes.
    • Add quinoa to skillet containing mushroom mixture. Set aside a portion of baby. Stir in cheese to the rest. Season with salt and pepper, to taste. Top with parsley and more cheese, if desired.

    Notes

    • 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. 
    • 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. 
    • To store, 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. 

    Nutrition

    Calories: 347kcal | Carbohydrates: 44g | Protein: 18g | Fat: 12g | Sodium: 177mg | Fiber: 5g | Sugar: 3g | Calcium: 159mg | Iron: 3mg
    Course Main
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    More Baby/Kid-Friendly Recipes

    • Fluffy Vegetable Rice
    • How to Freeze Yogurt
    • Creamy Chicken Orzo
    • Custard Yogurt Toast (Sweet and Savory)

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Ale says

      January 26, 2023 at 7:30 pm

      5 stars
      My family and I really enjoyed this recipe!! Will be making it again for sure. Thank you!

      Reply
      • Min says

        January 29, 2023 at 5:57 am

        So happy to hear! You're welcome!

        Reply
    2. Amanda says

      December 28, 2022 at 10:17 pm

      Excited to try this recipe! If using frozen peas, when do you suggest to add it? Thank you!

      Reply
      • Min says

        December 30, 2022 at 7:08 pm

        Hi! I would cook with mushrooms in step 1

        Reply
    3. Ariella says

      August 17, 2022 at 2:58 pm

      5 stars
      This was absolutely delicious and it freezes beautifully! It’s also such a customizable recipe that would be great with so many different ingredients and spices. It came together quickly and easily and I will definitely be making this again.

      Reply
      • Min says

        August 17, 2022 at 4:08 pm

        Yes! I love how customizable it is too! I'm so glad this meal was a hit!

        Reply
    4. Mc502 says

      June 13, 2022 at 5:37 pm

      Do we cook quinoa in boiling water for 1-2 minutes and then pour in the broth?

      Reply
      • Min says

        June 13, 2022 at 6:17 pm

        Hi! You don't need water for this recipe. First toast the quinoa in some butter or oil for a couple of minutes to bring out the flavor and then pour the broth!

        Reply
    5. Faye says

      June 06, 2022 at 6:59 pm

      5 stars
      This was so tasty! My husband hates the texture of quinoa usually but he really loved this dish. My picky 2 yr old ate it when I spread it on some toast for him. Thanks for another amazing recipe!

      Reply
      • Min says

        June 06, 2022 at 7:15 pm

        OH I'm so glad!! Thanks for sharing!

        Reply
    6. Sara Lindsey says

      September 14, 2021 at 2:30 pm

      Hi Min! I think the amount of garlic is missing from the ingredients list - do you mind adding? Thanks!

      Reply
      • Min says

        September 15, 2021 at 3:41 pm

        yikes! Thanks for the reminder. Just added!

        Reply
    7. Rachel @ Delicious Balance says

      September 16, 2015 at 7:41 pm

      I am totally with you on "living on the edge" at the market. I am very type A with my grocery list so it's nice to go to the farmers' market and grab whatever inspires me...maybe this weekend it will be mushrooms 🙂 This looks amazing!

      Reply
    8. Amy @ Thoroughly Nourished Life says

      September 16, 2015 at 6:21 pm

      We are mushroom lovers in our house. I love this quick weeknight risotto using quinoa! I've only ever used rice before so I'll have to try it out! I love that this has so many layers of flavours but is still really healthy and freezer friendly too! It's going on the menu 🙂

      Reply
    9. Rebecca @ Strength and Sunshine says

      September 16, 2015 at 3:17 pm

      I hated mushrooms my whole life until about 3 or 4 years ago! Now I can't get enough! One of those foods I eat every day and usually just raw!

      Reply
    10. Shashi at RunninSrilankan says

      September 16, 2015 at 9:19 am

      Such a brilliant use of quinoa! Never had it in a risotto before!

      Reply
    11. rachel @ Athletic Avocado says

      September 16, 2015 at 6:08 am

      this is such a great idea to use quinoa in risotto! I like quinoa way better and it has more nutritional benefits anyway! pinned 🙂

      Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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