Thyme and Mushroom Quinoa Risotto {gluten free and vegan}

Name: Thyme and Mushroom Quinoa Risotto {gluten free and vegan}
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 tbs olive oil; 4-5 cups of vegetable stock; 1 tbs olive oil; ½ brown onion; 2 cloves garlic; 1½ cups white quinoa; ⅓ cup white wine; ¼ cup nutritional yeast flakes or freshly grated parmesan; salt and pepper; 350 g mushrooms; 1 tbs olive oil; 1 tbs fresh thyme leaves; cup ¾ rocket leaves

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
466 kcal
Course
Side Dish, Main Course
Cuisine
Vegetarian, Vegan, gluten-free

Thyme and Mushroom Quinoa Risotto {gluten free and vegan}

Omar Parker

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Risotto, for me at least, is like a hug in a bowl. It is warming and soothing in a rib-sticking sort of way, and I find that quinoa risottos, such as this Thyme and Mushroom Quinoa Risotto (I’ve also shared a recipe for a Roasted Cherry Tomato Quinoa Risotto here) give me those warm feelings without that horrible heavy feeling you usually get after eating a rice-based risotto.

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Ingredients

Servings

2 tbs olive oil
4-5 cups of vegetable stock
1 tbs olive oil
½ brown onion diced
2 cloves garlic peeled and minced
1½ cups white quinoa rinsed under running water for 2 minutes
⅓ cup white wine optional
¼ cup nutritional yeast flakes or freshly grated parmesan savoury yeast
salt and pepper to taste
350 g mushrooms sliced, 12 oz
1 tbs olive oil extra
1 tbs fresh thyme leaves
cup ¾ rocket leaves arugula

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Instructions

Place a medium saucepan over a high heat and add the vegetable stock. Bring to a boil, cover and reduce the heat to low.
Place a large saucepan over a medium heat and add the olive oil and add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant. Add the quinoa and coat in the oil, onion and garlic mixture and cook for a couple of minutes or until the quinoa starts to turn translucent. Add the wine (if using) and cook until it's absorbed. Add the stock, a ladle at a time, and cook until absorbed before adding another ladleful, stirring as you go. Once the quinoa is tender remove the saucepan from the heat. Taste and adjust the seasoning as necessary. Keep warm while you fry the mushrooms.
Place a large frying pan over a high heat. Once the pan has come to heat add half the oil and half the mushrooms in a single layer in the pan. Cook for 1 to 2 minutes before turning the mushrooms over and cooking for a further minute. Remove the mushrooms and place on a plate and repeat with the remaining oil and mushrooms. Finally add the first batch of mushrooms to the pan and add the thyme leaves and cook for 1 minute.
Divide the risotto between 4 bowls or plates and top with the rocket (arugula) and mushrooms and serve immediately.

Nutrition Information

Show Details

Calories 466kcal (23%) Carbohydrates 54g (18%) Protein 19g (38%) Fat 18g (28%) Saturated Fat 2g (10%) Sodium 983mg (41%) Potassium 1056mg (30%) Fiber 8g (32%) Sugar 3g (6%) Vitamin A 585IU (12%) Vitamin C 5.1mg (6%) Calcium 55mg (6%) Iron 6.4mg (36%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 466 kcal

% Daily Value*

Calories	466kcal	23%
Carbohydrates	54g	18%
Protein	19g	38%
Fat	18g	28%
Saturated Fat	2g	10%
Sodium	983mg	41%
Potassium	1056mg	22%
Fiber	8g	32%
Sugar	3g	6%
Vitamin A	585IU	12%
Vitamin C	5.1mg	6%
Calcium	55mg	6%
Iron	6.4mg	36%