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Creamy mushroom and leek quinoa risotto - protein packed quinoa replaces rice in this quicker and healthier risotto version, where mascarpone cheese gives it a nice buttery creaminess, and thyme infuses the dish with a warm spicy aroma. | www.viktoriastable.com

Creamy mushroom and leek quinoa risotto {mascarpone + thyme}

Creamy mushroom and leek quinoa risotto - protein packed quinoa replaces rice in this quicker and healthier risotto version, where mascarpone cheese gives it a nice buttery creaminess, and thyme infuses the dish with a warm spicy aroma.
Course Main Dish, Side Dish
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 408 kcal
Author Viktoria

Ingredients

For the quinoa risotto:

  • 2 cups chopped leeks (from 2 medium leeks)
  • 1 lbs chanterelle mushrooms
  • 1 cup quinoa
  • 3 cups water, or vegetable/chicken stock
  • 4 tsp dry mushroom spice mix (recipe follows)
  • 4 Tbs butter
  • 4 Tbs mascarpone cheese
  • 1 Tbs chopped fresh thyme
  • 1 tsp black pepper
  • salt to taste
  • splash of truffle oil
  • grated Pecorino Romano cheese for serving

For the dry mushroom spice mix:

  • 2 oz dry shiitake or porcini mushrooms
  • 2 Tbs salt
  • 1 Tbs dry summer savory
  • 1 Tbs black pepper
  • 1 Tbs onion powder
  • 1 Tbs sweet red paprika
  • 1 Tbs dry thyme
  • 1 tsp garlic powder

Instructions

To make the dry mushroom spice mix:

  1. Add dry mushrooms to a food processor, and pulse until you get a fine powder. Add the rest of the spices and mix well. Store in a glass jar, and keep in a dry place.

To make the risotto:

  1. Melt half the butter, and saute the leeks with salt and pepper, until they are soft and caramelized.

  2. Remove leeks and in the same pan, add the rest of the butter, the mushrooms, and saute them with salt and black pepper, until cooked.

  3. Return the leeks to the pan, add the quinoa, the dry mushroom mix, the fresh thyme, and 3 cups of vegetable/chicken broth or water. Bring to a boil, then reduce heat, cover, and cook until the liquid is absorbed. Add 1 more cup of liquid/broth and let it simmer until the quinoa is fully cooked.

  4. Add the mascarpone cheese, and mix well until it fully melts. Taste and adjust seasoning.

  5. Just before serving, drizzle with some truffle oil, and grate a good amount of Pecorino Romano cheese on top.