Quinoa Risotto Recipe

quinoa risotto

5 from 2 reviews

This gluten-free quinoa risotto is packed with veggies and full of flavor. It’s a fun change from traditional risotto made with rice and only takes about 30 minutes to make.


  • 3 Tbsp unsalted butter
  • 4 oz package cubed pancetta
  • 3 cloves garlic
  • 1/2 cup sliced leeks or diced onions
  • 34 cups diced mixed vegetables (zucchini, mushroom, corn, tomatoes, peppers, peas etc)
  • 1 cup uncooked quinoa (rinsed)
  • 2 cups chicken broth
  • 1 tsp paprika
  • 1/21 tsp salt and pepper (or to taste)
  • 3/4 cup shredded mozzarella cheese (optional)


  1. Melt butter in a large dutch oven over medium heat.
  2. Add leeks/onion, garlic and pancetta and saute 2-3 minutes.
  3. Add the rest of the vegetables and saute 5 minutes.
  4. Add rinsed quinoa, salt, pepper and paprika and about 2/3 cup broth.
  5. Bring to a boil then reduce heat to medium low and let simmer, stirring frequently until most of the liquid is absorbed.
  6. Add another 2/3 cup broth and repeat.
  7. Add remaining broth and let simmer, stirring frequently. Taste and add more salt if needed.
  8. When all liquid is absorbed, stir in cheese and remove from heat.


Feel free to sub a few slices of diced bacon for the pancetta. Just drain the grease after it cooks for a few minutes.

You can easily add meat like chicken or chicken sausage to this dish if desired or swap mozzarella cheese for some parmesan.