Thyme and Mushroom Quinoa Risotto Recipe {vegan} |
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5 from 1 vote

Thyme and Mushroom Quinoa Risotto {gluten free and vegan}

Risotto, for me at least, is like a hug in a bowl. It is warming and soothing in a rib-sticking sort of way, and I find that quinoa risottos, such as this Thyme and Mushroom Quinoa Risotto (I’ve also shared a recipe for a Roasted Cherry Tomato Quinoa Risotto here) give me those warm feelings without that horrible heavy feeling you usually get after eating a rice-based risotto.
Course Main Course, Side Dish
Cuisine gluten free, vegan, vegetarian
Keyword quinoa risotto, Risotto recipe, Thyme and Mushroom Quinoa Risotto
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 466kcal
Author Jennifer Schmidt


  • 2 tbs olive oil
  • 4-5 cups of vegetable stock
  • 1 tbs olive oil
  • ½ brown onion diced
  • 2 cloves garlic peeled and minced
  • cups white quinoa rinsed under running water for 2 minutes
  • cup white wine optional
  • 1/4 cup nutritional yeast flakes or freshly grated parmesan savoury yeast
  • salt and pepper to taste
  • 350 g mushrooms sliced, 12 oz
  • 1 tbs olive oil extra
  • 1 tbs fresh thyme leaves
  • cup ¾ rocket leaves arugula


  • Place a medium saucepan over a high heat and add the vegetable stock. Bring to a boil, cover and reduce the heat to low.
  • Place a large saucepan over a medium heat and add the olive oil and add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant. Add the quinoa and coat in the oil, onion and garlic mixture and cook for a couple of minutes or until the quinoa starts to turn translucent. Add the wine (if using) and cook until it's absorbed. Add the stock, a ladle at a time, and cook until absorbed before adding another ladleful, stirring as you go. Once the quinoa is tender remove the saucepan from the heat. Taste and adjust the seasoning as necessary. Keep warm while you fry the mushrooms.
  • Place a large frying pan over a high heat. Once the pan has come to heat add half the oil and half the mushrooms in a single layer in the pan. Cook for 1 to 2 minutes before turning the mushrooms over and cooking for a further minute. Remove the mushrooms and place on a plate and repeat with the remaining oil and mushrooms. Finally add the first batch of mushrooms to the pan and add the thyme leaves and cook for 1 minute.
  • Divide the risotto between 4 bowls or plates and top with the rocket (arugula) and mushrooms and serve immediately.


Calories: 466kcal | Carbohydrates: 54g | Protein: 19g | Fat: 18g | Saturated Fat: 2g | Sodium: 983mg | Potassium: 1056mg | Fiber: 8g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 5.1mg | Calcium: 55mg | Iron: 6.4mg