Red & White Quinoa Risotto

Dee Stillwell


I have been using quinoa for several years now. I am always looking for, or creating new ways to add it to my meals.
I made this risotto for a couple of girlfriends the other nite for dinner. I decided to incorporate quinoa. I had both red and white, so that is what I used. If you only have one kind, than use that. The red one can be hard to find. It turned out wonderful, and my family and friends loved it. Enjoy!

★★★★★ 1 vote
10 Min
25 Min


2 Tbsp
each of butter and evoo
8 oz
cremini mushrooms, sliced or chopped
1 medium
white onion, chopped
3-4 clove
garlic, grated
2/3 c
short grain or arborio rice
1/2 c
each of white quinoa and red quinoa
1/2 c
white wine
4-5 c
chicken, vegetable stock or broth
1 1/2 c
frozen peas, thawed
2-3 Tbsp
heavy cream
1 large
lemon, zest and juice
salt and pepper to taste


1Rinse quinoas and rice well in a fine meshed sieve. Set aside to drain while prepping the onions, mushrooms and garlic. Heat stock in a saucepan and keep hot while making this risotto.
2Heat oil and butter in a large saute pan. Saute mushrooms and onions for a few minutes until almost opaque and mushrooms lightly browned. Add garlic the last few minutes.
..add rice and quinoa and cook a few more minutes to toast rice and quinoa a little.
Add wine to deglaze pan. Stir until wine evaporates.
3Add stock 1 ladle at a time and cook and stir until it evaporates. I don't stir constantly but I do every minute or so.
After about 20 minutes, taste test for doneness of the grains. Keep stirring in broth and testing until done. If you need more liquid, you can add water.
4The last few minutes, add peas, the zest and juice of the lemon. Stir to combine and cook until peas are done. Finish by stirring in the cream. (optional, but a hint JAP"s Susan Simmons learned in a culinary class)I liked the added creaminess.
Salt and pepper if necessary.

About Red & White Quinoa Risotto

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #quinoa, #Risotto