Vegan One Pot Mushroom Quinoa Risotto
Easy, creamy, flavorful Vegan One Pot Mushroom Quinoa Risotto will be your new favorite dinner. Made with quinoa instead of rice!
Servings 4
Calories 230kcal
Cost $12
Equipment
- 1 pot with lid
- 1 spoon
Ingredients
- 2 cups leeks chopped and I use Josie's Organics
- 2 teaspoon garlic minced
- 1 package mushrooms 8 oz chopped
- ½ yellow onion diced
- 1 cup white quinoa dry
- ¼ cup white wine optional
- 3 cups vegetable broth
- 2 tablespoon nutritional yeast
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a pot with a tight fitting lid, saute garlic, onion, mushrooms and leeks on medium heat, until caramelized.
- Add quinoa, vegetable broth, white wine, salt and pepper into the pot. Stir and bring to a boil. Cover and reduce to a simmer. Cook for 15-20 minutes or until all of the moisture is absorbed. If the moisture is absorbed but the quinoa still isn't done (should not be crunchy when you taste it, it should be tender), you can add extra veggie broth or water by the ½ cup until it cooks completely.
- When the quinoa is done cooking, stir the risotto and add the nutritional yeast. Stir again. Serve and enjoy!
Notes
- Add more veggie broth to the pot if needed! If it seems like the quinoa isn’t done but the liquid is absorbed completely, add veggie broth by the ½ cup and cover to cook until the quinoa is tender.
- Feel free to use water instead of veggie broth if you don’t have any. It may need more seasoning if you only use water.
- Avoid overcooking the quinoa by keeping it on low heat.
- A non-stick pot is preferred! Otherwise, use 1 to 2 tablespoons of olive oil.
Nutrition
Calories: 230kcal | Carbohydrates: 41g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1302mg | Potassium: 609mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1125IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 4mg
