Quinoa Risotto
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.7 out of 5 stars
(7)
Ingredients
4 servings
- 3 to 4 cups roasted broccoli and/or Brussels sprouts
- 2 cups cooked white beans
- 1 to 2 garlic cloves
- 1 tablespoon fresh lemon juice
- Pinch of nutritional yeast
- 1 tablespoon + 2 teaspoons extra virgin olive oil, divided
- 2½ cups vegetable stock, divided
- 4 to 5 shallots, finely diced
- 2 teaspoons minced fresh thyme leaves
- 1 cup quinoa, rinsed
- Salt and pepper, to taste
- ½ cup chopped fresh flat-leaf parsley, divided
- Drizzle of extra-virgin olive oil, for serving (optional)
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Preparation
Step 1
Roast the broccoli and Brussels sprouts according to the instructions provided in the linked recipes. Set aside.
Step 2
In a blender, purée the white beans with the garlic, lemon juice, nutritional yeast, 2 teaspoons of the olive oil, and ⅓ cup of the vegetable stock until smooth and creamy. Set aside.
Step 3
Heat the remaining 1 tablespoon of olive oil in a braiser or medium-sized soup pot over medium heat. Add the shallots and sauté until translucent, about 4 minutes. Add the thyme and stir until fragrant, about 1 minute.
Step 4
Add the rinsed quinoa to the pot and stir to coat in the oil, herbs, and shallots. Then, add the remaining 2 cups of vegetable stock and stir. Bring to a boil, then simmer until the quinoa absorbs almost all the liquid, about 13 to 15 minutes.
Step 5
Scrape the white bean puree into the pot and stir to combine. Adjust consistency with more vegetable stock if needed.
Step 6
Season with salt and pepper. Stir in half of the parsley. Divide into bowls, top with roasted vegetables and remaining parsley, and drizzle with olive oil if desired. Serve hot.
Step 7
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Chef's notes
This recipe is from 'The First Mess Cookbook' by Laura Wright and is reprinted with permission from the publisher.
Feel free to top this creamy quinoa risotto with your favorite roasted veggies.
