Easy Risotto With Quinoa, Mushrooms And Lettuce

Risotto is a great dish and everybody loves it when it’s cooked well. There are many ways to cook it: with fish, veggies, mushrooms and so on. You can even use different grains for it. In this recipe I’ve combined two grains and seems it turned out really well.

  • SERVES: 4 Servings
  • COOK: 40 mins


  • 200 grams risotto rice (arborio)
  • 100 grams quinoa
  • 1 liter chicken stock (veggi or beef stock work well too)
  • 25 grams butter
  • onion (finely chopped)
  • 250 grams mushrooms
  • 4 springs fresh thyme (only leaves)
  • 2 cloves garlic (finely chopped or smashed)
  • bunch lettuce
  • grated parmesan to serve


  1. Add both grains into a large shallow pan on a high heat. Add the stock and bring to the boil. Reduce to a simmer for 20 minutes, stirring from time to time.
  2. In the same time, chop the onion and fry it on low heat in a different pan. After about 10 minutes roughly add roughly chopped mushrooms and fry the mixture on high heat for 5 minutes. After that add thyme leaves, garlic and cook for 1 more minutes.
  3. When grains are ready, mix both mixtures and add lettuce to them. Serve it right away!