Porcini Mushroom Quinoa Risotto

{Porcini Mushroom Quinoa Risotto} recipe on queenofquinoa.me  #glutenfree

I’m going to tell you a little story about myself. Well maybe not so much of a story as a little life history. Hope you’re ready…it’s super interesting {wink, wink}.

So, I’m Italian. That much you already know. What you might not know is that my Italian side of the family were (and some still are) mushroom farmers. Pennsylvania, where my mom’s side, has a large population of Italian immigrants and many of them settled into the mushroom business when they arrived. My family being some of them.

Both my grandparents were in the mushroom business. We used to visit my grandfather at the mushroom houses, he would be driving the tractor and we’d (me and my brother) would climb up onto his lap and steer it around the yard.

And there’s my grandmother. My wonderful grandmother. She used to own a mushroom shop called the Mushroom Lady where her and her sisters would deliver mushrooms all over the area.

The mushroom business has now trickled down to my one of my uncles, who works for one of the largest distributor of organic mushrooms in Pennsylvania. And guess who benefits from that every time I visit?

This girl right here.

{Porcini Mushroom Quinoa Risotto} recipe on queenofquinoa.me | #glutenfree

Lucky for me, each time I visit my fabulous Italian family, I come home with a crate of mushrooms. The usual assortment includes white buttons, criminis, shitakes, oysters and portobellos. But this time? I got dried porcini mushrooms too.

I’m super comfortable with dried porcinis, but I knew they make great sauces and bring and amazingly rich and deep flavor to a dish. I was planning to make a vegan cream sauce, but I was craving something with quinoa and cooking it in the porcini mushroom water sounded delicious.

And it totally was. It was flavorful and earthy, and when I added asparagus and spinach to the mix, it became a fresh springtime quinoa risotto.

Porcini Mushrooms Quinoa Risotto

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 servings


  • 1 cup white quinoa
  • 2 oz dried porcini mushrooms
  • 2 cups boiling water
  • 1 cup mushrooms of choice, chopped
  • 1 bunch asparagus, woody stems removed and chopped into 1" pieces
  • 3 cups spinach, chopped
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • Salt & pepper to taste
  • Olive oil for sautéing
  • Vegetable broth for cooking


  1. Soak the porcini mushrooms in the boiling water for 20 minutes. Remove the mushrooms and add the water to a small sauce pan. Add the quinoa, bring it to a boil and reduce to simmer until all the water has been absorbed.
  2. Meanwhile, heat a little olive oil in a pan over medium heat and add the garlic, shallots and mushrooms. Saute until fragrant, 2 - 3 minutes. Add the asparagus and saute until it begins to soften, another 5 minutes or so. Season with salt and pepper.
  3. When the quinoa is done cooking, add it to the saute pan. Toss to combine the ingredients. Add the spinach and cook until it begins to wilt, 1 - 2 minutes. Add a touch of vegetable broth here if it seems dry, you're looking for a soft, almost creamy consistency. Continue to add vegetable broth and simmer until you get the consistency you're looking for. I gave mine about 10 minutes probably.
  4. Remove from the heat, transfer to a serving dish and enjoy immediately. This is also delicious topped with a little freshly grated cheese and crushed red peppers.
  5. Enjoy!
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Corn-Free, Dairy-Free, Egg-free, Entrees, Gluten-free, International Cuisine, Italian, Lunch, Nut-Free, Quinoa, Recipe Index, Refined Sugar-Free, Salads, Sides, Soy-Free, Vegan, Vegetarian and tagged , , . Bookmark the permalink.

16 Responses to Porcini Mushroom Quinoa Risotto

  1. Rachel Cooks says:

    This looks SO perfect!

  2. Lisa H says:

    Alyssa, this looks really wonderful, right up my alley! Problem is, I don’t know the first thing about mushrooms…the only ones I eat are Portabellas, mostly because I recognize them and like them on the grill. I live in Pa., too, so I was wondering where in Pa. your family is, or do they do a web business? I would love to learn more about mushrooms, as I know they are supposed to be good for you, but they have always been kind of scary to me!

  3. Heather says:

    Thanks so much for this recipe I absolutely love mushrooms and risotto so it seems like a wonderful healthier version !

  4. Patricia Schweiger says:

    I love getting your recipes but could you make them printer friendlier ???

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  7. Ashlee says:

    Holy hell this sounds absolutely incredible! I’m definitely going to have to try this.
    Ashlee recently posted..Project365: February 2014My Profile

  8. Lyn says:

    Looks wonderful! If I were to use fresh porcini mushrooms, how many would I use?

    • I’m not sure the flavor would be the same. The dried porcini mushrooms have that wonderful broth that makes this dish quite tasty. I don’t think you can get quite the same result with fresh mushrooms. You could definitely try a different dried variety if you have that on hand. Let me know!

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  10. Sarah says:

    How would I do this recipe without vegetable broth? Or any broth for that matter?:) Thanks.

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