Quinoa and Mushroom Risotto


Risotto has got to be one of the most dreamy, delicious and comforting meals you can make! However, the traditional risotto while it tastes amazing it is a very heavy and rich meal that can often leave you feeling bit full and stuffed after you have eaten it. 

This quinoa risotto is a lighter and more nutritious version after swapping the rice for quinoa and adding in a whole heap of veggies to the mix. It turned into such a yummy meal that the whole family will enjoy - I can't wait to make it again!

I chose to use mushrooms, asparagus and peas but you really can add what ever veggies you like :)

Quinoa and Mushroom Risotto


  • 1 tsp coconut oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 button mushrooms (or 2-3 large mushrooms), chopped
  • 1/2 cup white quinoa
  • 1 & 1/2 cup of bone broth or stock (I used Best Bone Broth
  • 1 cup chopped asparagus
  • 1/2 cup frozen peas
  • Juice of half a lemon
  • 1 Tbsp tahini - this makes it creamy! 
  • 1 Tbsp nutritional yeast - this makes it taste like cheese! 
  • Salt and peper to season


  1. Heat the coconut oil in a pan on medium heat and cook the onion until it is soft. Add the mushrooms and garlic and cook for another couple of minutes until mushrooms are soft.
  2. Add the quinoa, stir for 1 minute then add the bone broth or stock.
  3. Bring to a gentle boil and leave uncovered for about 10 minutes.
  4. Add the vegetables and cook for another 5 minutes or until quinoa has absorbed all the liquid.   
  5. Add the rest of the ingredients, stir and season to taste.
  6. Serve with extra veggies, spinach or mesclun.

Serves 2

If you make this quinoa risotto then please tag me on Instagram or Facebook as I LOVE seeing your creations πŸ˜ŠπŸ’›