Brown Rice & Quinoa Risotto Recipe

Try this classic dish made with a twist by using quinoa and brown as a the main elements to make a creamy and yet flavourful risotto. Make for a weekend dinner and serve alongside a bread of your choice.

Archana's Kitchen
Brown Rice & Quinoa Risotto Recipe
1907 ratings.

Brown Rice & Quinoa Risotto Recipe is a comfort food made with a vegetable broth to a creamy consistency. The Risotto also contains vegetables like sliced mushroom, broccoli and bell peppers.

Traditionally the risotto is made with northern Italian rice (arborio rice). The broth that is used is also derived from fish, meat and vegetable. Sometimes the risotto can also be flavored by adding wine to give it a depth to the dish.

Serve your creamy Brown Rice & Quinoa Risotto Recipe with Fennel Pesto Pull-Apart Bread Recipe to create a satisfying meal. 

If you are looking for more rice recipes here are some of our favorites:

  1. Creamy Thai Sweet Potato Curry Recipe
  2. Chinese Vegetable Fried Rice
  3. Vegetable Fried Brown Rice Recipe

Cuisine: Italian Recipes
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

45 M

Total in

55 M


4 Servings


  • 250 grams Quinoa
  • 250 grams Brown Rice
  • 2 teaspoon Garlic , chopped
  • 500 grams Button mushrooms , sliced
  • 1 Green Bell Pepper (Capsicum) , chopped
  • 100 grams Broccoli , cut into small,boiled,
  • 500 ml Vegetable stock
  • 2 tablespoon Butter (Salted)
  • 50 grams Cheddar cheese , grated
  • 2 tablespoon Fresh cream
  • Salt , to taste
  • Black pepper powder , to taste

How to make Brown Rice & Quinoa Risotto Recipe

  1. To begin making Brown Rice & Quinoa Risotto Recipe, soak the quinoa and brown rice for 10 minutes.

  2. Heat the pan with oil, add chopped garlic,mushrooms, green bell pepper, broccoli and saute the vegetables for a few minutes till the water from the mushrooms dry up and the vegetables are cooked through. Season with  salt and pepper and keep it aside.

  3. In the same pan add the soaked rice and quinoa, keep the heat low and add one ladle at a time of the vegetable stock to cook the rice and quinoa. Make sure the risotto is loose and not lumpy. Check for seasoning.

  4. Once the rice and quinoa are cooked to "Al Dente" (just done). Add butter, cream, and give it a stir.

  5. Remove from the heat and add the sauteed vegetables to the Brown Rice & Quinoa Risotto and stir well to combine. Transfer the Brown Rice & Quinoa Risotto into a serving plate and serve hot.

  6. Serve your creamy Brown Rice & Quinoa Risotto Recipe with Fennel Pesto Pull-Apart Bread Recipe to create a satisfying meal.