This comforting Mushroom and Squash Quinoa Risotto recipe delivers a healthy, high-protein twist on traditional Italian comfort food by swapping rice for nutrient-dense quinoa. Earthy sautéed mushrooms and sweet, tender butternut squash come together in this easy, one-pot gluten-free dinner that is both rich in flavor and creamy in texture.
I made this dish both vegetarian for me and then I added some sweet turkey sausage for my husband. In both cases, it was delicious. Quinoa is a perfect high protein alternative to rice and pasta.
Quinoa is actually a seed and not a grain, even though it has a similar texture to grains. This is the perfect, fall, comfort food. Typically, most comfort foods are laden with fat and calories.
This would be extra delicious with some Apple Chai Latte, Eggnog Latte, Low Carb Bulletproof Hot Chocolate or even some Spiked Apple Cider!
Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!
Why you should make this mushroom and squash quinoa risotto
This Mushroom and Squash Quinoa Risotto is the ultimate shortcut to a gourmet, comforting meal. Traditional risotto requires constant standing and stirring, but swapping arborio rice for nutrient-dense quinoa makes this recipe incredibly easy to make and highly forgiving.
Cooked entirely in one pot, it delivers that signature rich, velvety texture without the demanding kitchen technique, making it the perfect solution for busy weeknights when you want a sophisticated dinner without the hassle.
Beyond its simplicity, this dish is a nutritional powerhouse. Quinoa is a unique ancient grain that serves as a complete plant-based protein, meaning it provides all nine essential amino acids your body needs. When paired with the earthy depth of sautéed mushrooms and the natural sweetness of roasted squash, you get a deeply satisfying meal that naturally keeps you full and energized, completely free of heavy creams or processed fillers.
Health-conscious foodies will also love the incredible high-protein and high-fiber benefits packed into every single bowl. The combination of fiber-rich squash and protein-packed quinoa supports steady digestion and helps prevent blood sugar spikes. It is a vibrant, gluten-free dinner that proves you never have to sacrifice health for comfort, delivering a cozy, restaurant-quality experience right to your home table.
recipe ingredients
- Quinoa
- Vegetable broth
- Butter
- Garlic
- Onion
- Butternut squash
- Mushrooms
- Oregano
- Marjoram
- Sage
- Cinnamon
- Dry white wine
- Asiago cheese
related recipes
Mushroom Cauliflower Rice Risotto from Lauren Kelly Nutrition
Fall Quinoa Salad from Averie Cooks
Apple Kale Risotto from Lauren Kelly Nutrition
Harvest Quinoa Salad from Eating Bird Food
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Mushroom and Squash Quinoa Risotto
Ingredients
- 1 cup quinoa rinsed
- 1 ½ cups vegetable broth can also use chicken broth
- 1 tablespoon butter**
- 2 cloves garlic minced
- ½ onion minced
- 2 cups butternut squash diced
- 2 cups sliced mushrooms
- 1 tablespoon oregano dried
- ½ teaspoon marjoram dried
- ½ teaspoon sage dried
- ½ teaspoon cinnamon
- ½ cup dry white wine
- ¼ cup grated Asiago cheese can also use Parmesan cheese
- 1 pound sweet turkey sausage cooked and sliced* optional
Instructions
- Place quinoa and broth into a pot. Bring to a boil over medium heat. Cover and reduce heat to low, simmer for 15-20 minutes until all liquid is absorbed.
- Meanwhile while quinoa is cooking, place butter, garlic and onions into large skillet. Cook over medium heat 3-4 minutes until onions are translucent. Add squash and let cook for 10 minutes or until squash softens.
- Add mushrooms and seasonings, stir to combine. pour in the white wine and mix again. Let cook for a few minutes until all the wine is absorbed. Add cooked quinoa to skillet and thoroughly combine.
- If desired, add asiago cheese and sliced sausage in and mix well. Serve immediately and enjoy
- ** I used a tablespoon of butter in this recipe because I thought it added richness to the vegetables. You can also make with olive or avocado oil as well.
