Quinoa risotto with mushrooms
  • Egg-free

    Does not contain eggs, but where a recipe does contain eggs, they can often be replaced by an egg substitute.

  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Quinoa risotto with mushrooms

Serves 4; 30 minutes
1 L vegetable stock
3 tbsp olive oil
2 large shallots, chopped finely
2 celery sticks, thinly sliced
250 g Paul's Quinoa Seeds
1 small glass white wine (dry)
1 tsp ground coriander
150 g oyster mushrooms, thinly sliced
150 g chanterelle mushrooms, thinly sliced
2 tbsp mascarpone
1 tbsp chives, chopped
2 tbsp Parmesan cheese, grated




  • Bring the stock to the boil in a pan and simmer gently.
  • Heat 1 tablespoon of olive oil in a high-sided pan, add the shallots and fry gently for 2-3 minutes until transparent.
  • Add the celery and fry for another 2 minutes. Stir in the Quinoa and fry for another 2 minutes.
  • Add the white wine and boil until absorbed.
  • Add 1 soup-ladle of hot stock and the ground coriander, bring to the boil and stir until the liquid has been absorbed. Add 1 soup-ladle of stock, boil and stir until the stock has been absorbed. Repeat until the Quinoa is al dente (12-15 minutes). The risotto should remain creamy.
  • Season the risotto to taste with salt and pepper.
  • Heat the rest of the oil in a pan, add the mushrooms and fry until soft. Stir them into the risotto.
  • Stir the mascarpone through the risotto and dish out onto hot plates.
  • Sprinkle the chives and Parmesan cheese over the risotto and serve immediately.


  • Risotto is a basic meal. Vary it by adding fresh vegetables, different cheeses or seafood. If there is any risotto left over, form it into little balls the next day, roll in breadcrumbs and deep fry in hot oil.  Delicious! 

Nutritional value per person

  • 370 Kcal
  • 40 g Carbohydrates
  • 13 g Protein
  • 16 g Fat
  • 7 g Dietary fibre
Paul's Quinoa Seeds Paul's Quinoa Seeds
For this recipe, use the Paul's Quinoa Seeds from Paul's Quinoa.