I’ve always loved a good Risotto and usually use Arborio rice (which you can easily find at Whole Foods, Target or online on Amazon). But this time I wanted to try a different, healthier version. So I decided to use white quinoa (bought at Trader’s Joe from which this recipe is adapted). Personally I can’t do quinoa but plenty of my friends do and they absolutely looooved that recipe! So go ahead try it and let me know how you liked it.
- 2 tbsp Olive oil
- 4 oz Baby Bella mushrooms
- 1/2 cup White Quinoa rinsed
- 2 1/2 cups Veggie broth kept warm in pan
- 2 1/2 tbsp White wine
- 1 Shallot diced
- 1 Garlic clove
- 2 tbsp Parmesan vegan
- 2 tbsp Sour Cream vegan
- Salt to taste
In a large skillet heat olive oil over medium heat. Add sliced mushrooms and saute until golden and soft, about 5 minutes. Remove from skillet and set aside.
Lower heat, add shallot and garlic and saute until softened, about 5 minutes.
Increase heat to medium and add the quinoa. Stir for about 3 minutes until quinoa is slightly toasted. Lower heat to a simmer. Add the wine and continue to stir until absorbed.
Pour about 1/2 cup of warm broth into quinoa and continue to stir and simmer until completely absorbed. keep stirring in broth 1/2 cup at a time until quinoa is creamy, about 20 minutes.
Add salt and pepper to taste. Stir in the vegan Parmesan, remove from heat, cover with a lid and let stand for 2 minutes.
Stir in the mushrooms and vegan sour cream. Serve with a sprinkle of fresh parsley on top.
If you don't want to use white wine, you can use Apple Cider Vinegar instead. For each cup of white wine, use 1/2 cup of ACV mixed with 1/2 cup of water.