Mushroom Quinoa Risotto
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

 

Course: Main Course, Side Dish
Cuisine: Italian
Servings: 2
Ingredients
  • 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
Instructions
  1. 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.

  2. Lower heat, add shallot and garlic and saute until softened, about 5 minutes. 

  3. 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. 

  4. 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.

  5. Add salt and pepper to taste. Stir in the vegan Parmesan, remove from heat, cover with a lid and let stand for 2 minutes.

  6. Stir in the mushrooms and vegan sour cream. Serve with a sprinkle of fresh parsley on top.

Recipe Notes

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.