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.

I’ve had this dish on my mind for quite some time.  I wanted to make something quick and healthy but with the feel of comfort food. Mushrooms are always prime in my mind when I think cozy, comfort and delicious food, and especially this time of the year.  If you live in an area, where mushrooms abound, you are super lucky!  I envy you!  If you live in the SF Bay area, you might hit the jackpot once in a while, and get your hands on some wild varieties, like chanterelles but the choice is limited.   If I could pick a load of these beauties, I would simply saute them in butter, with salt and pepper.  Nothing better than naked mushrooms in butter!  However, being a rare commodity, they are expensive, and a pound of these will simply melt away, once cooked, and leave you with a measly precious portion, that’s barely enough to satisfy my own cravings.

So the next best thing I could think of, was combine them with leeks and quinoa to stretch them a bit more, and this creamy mushroom and leek quinoa risotto was born.  Of course you can substitute these with any other wild mushroom variety, or regular brown mushrooms.  Just keep in mind that different mushrooms have different moisture levels and when cooked, they may reduce their weight in half.  Regular white or brown mushrooms seem to hold their weight well in general.

When it comes to versatility, nothing beats quinoa – not only it’s good for you with its high protein and iron content, but it can substitute rice, or other grains in almost any recipe.  It’s a great base for salads or breakfast porridge, patties, casseroles, and can be used in baking too.   Here, it successfully replaces rice in a non-traditional, but faster and healthier risotto version.  I use a combination of red and white quinoa, but for a more subtle taste, and softer texture, use white quinoa only.

Whenever I cook with mushrooms, I like to use a homemade mushroom dry broth mix, made of strong flavored dry mushrooms, and spices.  It’s easy to make if you have a food processor, and it goes a long way.  I use it in any mushroom recipe like soups, stews, and risottos to accentuate the mushroom-y flavor of the dish.

How to make your own dry mushroom spice mix:

Here is what you need:

2 oz dry shiitake, porcini, or other strong flavored dry mushroom variety
1 Tbs dry thyme, oregano, or savory
1 Tbs black pepper
2 Tbs salt
1 Tbs onion powder
1 tsp sweet red paprika
1 tsp garlic powder

Tear mushrooms into small pieces, and blend in a food processor until you get a fine powder.  Add dry onion, garlic, thyme, black pepper, sweet red paprika, and salt, and mix well.

You can serve this dish on its own – it’s quite filling and hearty as is, and it works equally well paired with a meat course.
Make sure to grate a good amount of pecorino romano or parmesan cheese on top, and at the last minute drizzle some truffle oil if you have it.

Pairs well with these cheese stuffed meatballs, or this paprika chicken.

You may also like:
This cauliflower risotto, with garlic and coconut milk, or this hearty mushroom salad with lentils and caramelized onions.

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Creamy mushroom and leek quinoa risotto {mascarpone + thyme}

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

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

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.