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Creamy mushroom risotto with pumpkin, peas and quinoa for one of the best, healthy dinner recipes (without white wine). An easy plant based meal with vegetables topped with nutritional yeast dairy free parmesan
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5 from 5 votes

Vegan Pumpkin & Mushroom Quinoa Risotto

A comforting mushroom risotto with creamy pumpkin and peas made with quinoa for a quick and easy, high protein meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: International, Italian
Keyword: comfort food, dairy free, easy, gluten free, high protein, meat free, nut free, oil free, plantbased, quick, quinoa, soy free, thanksgiving, vegan, vegetarian, winter
Servings: 4
Author: FoodieeGee

Ingredients

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 chopped
  • 2 1/4 cup water or vegetable stock
  • 3/4 cup frozen peas

Seasoning

  • salt and pepper to taste

To top

  • vegan parmesan (see NOTES)

Instructions

  • 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)

Notes