Creamy Quinoa Risotto

Try quinoa risotto instead of rice risotto next time you are in the mood for something creamy. Quinoa is a complete plant-protein, meaning it contains all the amino acids necessary for building just about anything in your body, unlike most other plant-proteins. We´ve cooked the quinoa in almond milk for extra creaminess, a delicious nutty flavor and more nutrients. Plus, a white bean sauce that adds to the creamy texture and increases the protein content. To finish off, we have topped this dish with green veggies for a balanced, nutritious meal. Enjoy! 

INGREDIENTS

• 3 to 4 cups roasted broccoli and/or Brussels sprouts
• 2 cups cooked white beans
• 1 to 2 garlic cloves
• 1 tbsp. fresh lemon juice
• pinch of nutritional yeast
• 1 tbsp. + 2 tsp. extra virgin olive oil, divided
• 2½ cups almond or cashew milk made with the NutraMilk, divided
• 1 onion, finely diced (2/3 cup total)
• 2 tsp. fresh thyme leaves, minced
• 1 cup quinoa, rinsed
• salt and pepper, to taste
• ½ cup  fresh flat-leaf parsley, chopped, divided
• Drizzle of extra-virgin olive oil, for serving (optional)

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional) 

INSTRUCTIONS

• Start by making almond milk or other plant-based milk made with the NutraMilk:
  • Place almonds in the NutraMilk container.
  • Press Butter cycle, set for 7 minutes.
  • Press Start.
  • Add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense, open spigot and fill your container with almond milk.

• Roast the broccoli and/or Brussels in oven. Toss in olive oil and roast at 350F for 20 minutes or until they start to become golden.
• In the NutraMilk, purée the white beans with the garlic, lemon juice, nutritional yeast, 2 teaspoons of the olive oil and ⅓ cup of the almond milk. As soon as you have a smooth and creamy purée, stop the blender. Set the bean purée aside.

• Heat the remaining 1 tablespoon of olive oil in a braiser or medium-sized soup pot over medium heat. Add the onions, and sauté until translucent, about 4 minutes. Add the fresh thyme and stir until fragrant, about 1 minute.
• Add the rinsed quinoa to the pot and stir to coat in the oil, herbs, and shallots. Then, add the remaining 2 cups of almond milk to the pot and stir. Bring to a boil, then simmer until the quinoa has absorbed almost all of the liquid, about 13 to 15 minutes.
• Scrape the white bean puree into the pot and stir to combine. The quinoa should have a creamy consistency without seeming dry. If it seems dry, add a good splash of almond milk or water.

• Season the risotto with salt and pepper. Add half of the parsley to the pot and stir to mix throughout. Divide the quinoa risotto among 4 bowls. Top all portions of risotto with the roasted vegetables and remaining parsley. Drizzle a bit of olive oil over the top if you like. Serve hot.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by The First Mess Cookbook.