Description
This creamy Quinoa Risotto is a delicious and nutritious Italian-inspired main dish featuring tender quinoa cooked in vegetable stock and enriched with a smooth white bean purée. Topped with roasted broccoli and Brussels sprouts, fresh herbs, and a drizzle of olive oil, it offers a wholesome, plant-based meal perfect for any occasion.
Ingredients
Roasted Vegetables
- 3 to 4 cups roasted broccoli and/or Brussels sprouts
Quinoa Risotto
- 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 (about 2/3 cup total)
- 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)
Instructions
- Roast the Vegetables: Prepare and roast the broccoli and Brussels sprouts according to your preferred method until tender and slightly caramelized. Set aside to cool slightly.
- Prepare the White Bean Purée: In a blender, combine the cooked white beans, garlic cloves, fresh lemon juice, nutritional yeast, 2 teaspoons of extra virgin olive oil, and ⅓ cup of the vegetable stock. Blend until smooth and creamy, then set aside.
- Sauté Aromatics: Heat the remaining 1 tablespoon of olive oil in a braiser or medium-sized soup pot over medium heat. Add the finely diced shallots and sauté until translucent and fragrant, about 4 minutes. Stir in the minced fresh thyme leaves and cook for another minute.
- Add Quinoa and Cook: Add the rinsed quinoa to the pot, stirring to coat it evenly with the oil, shallots, and thyme. Pour in the remaining 2 cups of vegetable stock and stir. Bring the mixture to a boil, then reduce heat and simmer gently until the quinoa has absorbed almost all the liquid, about 13 to 15 minutes.
- Combine and Adjust Consistency: Stir the prepared white bean purée into the pot with the quinoa. The risotto should be creamy but not dry; if it appears too thick, add a splash of vegetable stock to loosen it to the desired consistency.
- Season and Garnish: Season the risotto with salt and pepper to taste. Stir in half of the chopped fresh parsley. Divide the quinoa risotto into 4 bowls, top each with the roasted broccoli and Brussels sprouts, then sprinkle with the remaining parsley. Optionally, drizzle a little extra-virgin olive oil over the top before serving. Serve hot.
Notes
- Feel free to use your favorite roasted vegetables as toppings, such as roasted carrots, cauliflower, or bell peppers.
- Make sure to rinse the quinoa thoroughly before cooking to remove its natural bitterness.
- Use low-sodium vegetable stock to better control the saltiness of the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of vegetable stock or water to loosen the risotto and warm gently on the stovetop.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main dish
- Method: Stovetop
- Cuisine: Italian
