A simple twist on classic pumpkin risotto using quinoa instead of rice to create a high protein, creamy mushroom “quinotto” with peas.
Whether you’re looking for a quick meat-free Monday meal or a healthy vegan dinner recipe, this quinoa risotto is perfect for you!
Vegan Mushroom Quinoa Risotto AKA “Quinotto”!
- naturally sweet and creamy
- made in one-pot!
Risotto FAQ & Tips
Nutritional yeast is a tasty dairy free cheese alternative that can add a naturally ‘cheesy’ flavour to dishes like risotto. We love topping the Vegan Mushroom Quinoa risotto with this easy dairy free parmesan!
Rinsing quinoa removes the natural outer coating that gives quinoa a slightly bitter flavour. Therefore it is best to rinse your quinoa before cooking to reduce any unpleasant bitter/soapy taste.
Risotto can be served an appetiser/side dish just like these stuffed mushrooms or as a satisfying meat-less main meal all by itself.
Yes, in fact this recipe does just that! Wine simply adds a different depth of flavour to risotto so it can easily be replaced with vegetable stock or water.
Traditional Italian risotto is very labour-intensive and can require up to 20 minutes of constant stirring and full focus on the pot. However, this recipe takes under 20 minutes to make from scratch so it is the perfect alternative for a quick, fuss-free risotto.
The soft pumpkin in this recipe makes the dairy free risotto naturally creamy as it cooks down and blends in with the other ingredients. To make it even creamier you can use unsweetened non-dairy milk instead of water to cook the quinotto.
Adding extra herbs, garlic, onion, spices or vegetable stock can increase the flavour of your risotto.
The nutritional profile of risotto can vary greatly depending on the different ingredients you use. This quinoa risotto is high in plant-based protein, fibre and vitamins & minerals such as iron, zinc, manganese, phosphorus, copper, folate, magnesium.
This recipe is also low in saturated fat and is meatless, gluten, refined sugar, egg and oil free. (Overall, it is important to note that people have a different perception on what is classified as ‘healthy’, but this mushroom risotto is definitely a great option for those looking for a nutritious, plantbased meal!)
Ingredient Substitutions & Adjustments
Mushrooms can be omitted completely or substituted with another vegetable or legume such as chickpeas if you or your guests are not a fan of mushrooms.
Onion can be added for extra flavour by being sautéed in the pot for a few minutes before adding the remaining ingredients and cooking as per the recipe. (Onion and garlic are purposely non-essential in this risotto to provide an option for those who are intolerant/allergic or need a garlic-free and onion-free dinner recipe.)
Herbs: Rosemary and/or thyme work best with the other flavours in this dish, but feel free to use whichever fresh herbs you have on hand. 1 tbs of fresh herbs can be substituted for 1 teaspoon of dried herbs.
Parmesan: Sprinkle your vegan risotto with this easy homemade dairy free parmesan topping made for a delicious flavourful ‘cheesey’ kick!
Looking for more easy vegan quinoa recipes?
Vegan Pumpkin & Mushroom Quinoa Risotto
- 1-2 tsp minced garlic optional
- 1 tbs fresh rosemary see Substitutions
- 1 cup uncooked quinoa
- 230 g peeled pumpkin diced
- 90 g mushrooms
- 2 1/4 cup water or vegetable stock
- 3/4 cup frozen peas
- salt and pepper to taste
- vegan parmesan (see NOTES)
- Place all risotto ingredients (except for the frozen peas) in a medium saucepan on a medium-high heat. Bring to a simmer and cook for 15 minutes stirring often, until quinoa is tender and the water has been absorbed. Add peas to defrost and cook within the last 5 minutes. Season with salt, pepper to taste.
- Serve topped with homemade vegan parmesan (See NOTES for recipe)
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