Health Tips > Recipes > Side Dishes > Italian Style Quinoa Risotto with Mushrooms and Thyme

Italian Style Quinoa Risotto with Mushrooms and Thyme

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Quinoa risotto






  • 1 cup quinoa, rinsed (if quinoa is pre-rinsed there is no need to re-rinse)
  • 3 cups low sodium chicken broth/stock, divided
  • 1 Tbsp. olive oil
  • 1 cup onion, chopped
  • 1 garlic clove, minced
  • 1 1/2-2 cups of crimini mushrooms, sliced                   
  • 1 tsp. dried thyme
  • 3 tsp. fresh thyme, minced                 
  • 1/2 cup Parmigiano Reggiano cheese, grated
  • Salt and pepper to taste (optional)


  1. Bring 2 cups of broth/stock to boil in a medium saucepan.
  2. Add quinoa, reduce heat to medium, cover and simmer until tender and liquid is absorbed, approximately 13 minutes. Cover and set aside.
  3. Meanwhile, heat oil in large skillet over medium - high heat. Add onion and saute‚ until onions begin to brown, approximately 5 minutes.
  4. Add garlic, stir 30 seconds. Add mushrooms and thyme. Saute‚ about 6 minutes or until mushrooms are tender.
  5. Add approx 1 cup broth /stock and stir, approximately 2 minutes, until broth is reduced and liquid is syrupy.
  6. Add cheese and stir to melt. Mix quinoa into mushroom mixture. Season with salt and pepper to taste.

Tips: You can substituting 1 cup white wine for the last cup of broth. You may want to use a mixture of crimini and shitake mushrooms: crimini, portabello and baby portabello are the same mushroom.

Nutrition Analysis

Calories: 178                            
Sodium: 91 mg                               
Fat: 7 g                           
Fiber: 3 g                
Saturated Fat: 2 g                           
Carbohydrates: 22 g                              
Protein: 5 g                          
Cholesterol: 8 mg

Recipe provided by Cooper Clinic Nutrition