Quinoa risotto with chorizo and mixed mushrooms

This healthier take on a classic Italian risotto substitutes rice for quinoa and is packed with a variety of mushrooms, chopped tomatoes and baby kale leaves for an easy, nourishing and filling meal.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Quinoa risotto with chorizo and mixed mushrooms
  • 1 tablespoon olive oil
  • 1/2 chorizo sausage, finely chopped
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 250 gram mushroom cups, sliced
  • 200 gram swiss brown mushrooms, sliced
  • 150 gram exotic mix mushrooms, sliced (see tip)
  • 1 cup white quinoa, rinsed, drained
  • 1 teaspoon thyme leaves
  • 5 cup salt reduced vegetable stock
  • 140 gram packet baby kale leaves
  • 250 gram punnet cherry tomatoes, halved
  • 50 gram soft goat's cheese, crumbled
  • dried chilli flakes, to serve


Quinoa risotto with chorizo and mixed mushrooms
  • 1
    In a large saucepan, heat oil on medium. Saute chorizo, onion and garlic for 1-2 minutes until tender.
  • 2
    Add mushrooms to pan and cook, stirring for 2-3 minutes until tender. Stir in quinoa and thyme and cook for 1-2 minutes until well coated in mixture.
  • 3
    Pour in stock, mixing well. Bring to the boil. Reduce heat to low and simmer for 15-20 minutes until liquid is absorbed and quinoa is tender.
  • 4
    Stir kale and tomatoes through. Cook, stirring, for 1-2 minutes until kale is wilted and tomatoes are tender. Serve topped with goats cheese and a sprinkle of chilli flakes.


The exotic mushroom mix usually contains shiitake, black fungi (wood ear) and shimeji mushrooms. Wrap the remaining chorizo and freeze for later use.

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