Mushroom Feta Quinoa Risotto

Recipe Courtesy of the Mushroom Council and We Are Not Martha


This savory vegetarian risotto is sure to satisfy with its hearty whole grains and meaty mushrooms.

Yield: 2 cups prepared

Servings: 4-6 servings


4-5 cups low-sodium chicken broth
2 T olive oil
3 shallots, chopped
3 cloves garlic, chopped
2 cups mushrooms of your choice (I used shiitake & baby bella), chopped in 1-inch pieces
1 1/2 cups quinoa
1/2 cups dry white wine
4 oz. feta cheese, crumbled
2 cups spinach


1) In a medium saucepan, bring chicken broth to a boil then lower to a simmer and keep on burner.
2) In a separate, medium-large saucepan, heat your olive oil over medium heat. Add the shallots, garlic, and mushrooms and cook for about 3 minutes, until onions are transparent.
3) Add the quinoa to the pot and cook for about 2 minutes.
4) Pour the wine in, listen to it sizzle, and then stir it a bit while the quinoa absorbs the wine.
5) Add one cup of chicken broth to the pot and stir a bit. You don’t have to constantly stir, but do check on the quinoa from time to time to make sure it’s not sticking to the pot. As soon as the chicken broth is absorbed by the quinoa, add another cup. Continue until the quinoa is nice and tender, but still firm. Don’t be a afraid to taste! That’s the best part.
6) Once all of the broth has been absorbed, stir in feta cheese. Take the risotto off the heat and stir in the spinach so it gets a little wilted.
7) Enjoy the most perfect comfort food of all.

Nutrition Facts:

Calories: 370; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 20mg; Sodium: 340mg; Protein: 17g; Total Carbohydrate: 42g; Dietary Fiber: 4g


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