Peas & Pesto Risotto

Photo: Down to Earth Recipes
Risottos may seem intimidating but this healthier version takes a couple of shortcuts but doesn't skimp on the flavor!
Yield
8-10 Servings
Vegan
Gluten-Free
Soy-Free
Entrees
Ingredients
  • 2 cups mushroom or vegetable broth
  • 1 cup quinoa
  • 1 Tablespoon extra virgin olive oil or 3 Tablespoons butter
  • ½ cup thinly sliced onion
  • ½ cup thinly sliced mushrooms
  • 3 garlic cloves, minced
  • 1 cup peas
  • 1 (15-ounce can) white beans such as Cannellini beans, Great Northern beans, or butter beans
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • ½ cup finely chopped dark leafy greens like kale or spinach
  • ¼ cup soy or almond milk
  • ¼ cup nutritional yeast
  • ¼ - ½ cup prepared pesto
  • Shredded Parmesan (optional)
Instructions
  1. Combine mushroom broth and quinoa in a saucepan. Bring to a boil and then lower heat to a simmer. Simmer for 15-20 minutes or until most of the liquid is absorbed. Fluff with a fork.
  2. While quinoa is cooking, heat olive oil in a pot over medium heat. Add onions and sauté until caramelized – about 8-10 minutes.
  3. Stir in mushrooms, garlic, peas and beans. Add seasonings and sauté for a few minutes. Stir in greens and remove from heat until quinoa is done.
  4. Once quinoa is done – heat pea mixture over medium heat. Add cooked quinoa to pea mixture.
  5. Carefully pour in soy milk. Stir for a few minutes allowing the quinoa to absorb the liquid.
  6. Add in nutritional yeast. Stir risotto together until most of the liquid is absorbed – about 3-5 minutes.
  7. Transfer risotto to a large bowl and add pesto. Stir pesto into risotto until combined well. Top with shredded Parmesan and enjoy!