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!)