Hello! You've landed on an older recipe. Sometimes the older recipes aren't written as clearly as they should be or something might need to be clarified. If something seems confusing or a question arises, send me an email and I'll help!
One of the things that excites me most about food, besides eating it, is the sharing of ideas and inspiration. One recipe could lead to 100's of variations which in return, could lead to 100's of more variations. There's an element of play, which I always encourage. Today I'm sharing a recipe from a blogger I think is one of the most inspirational plant-based women in the field. Laura from The First Mess is always coming up with new combinations and ways to cook with regular pantry ingredients. Her new blog-titled book, The First Mess, just hit shelves. If you are into plant-based recipes, which if you're reading this site, I have a sneaking suspicion you are, I cannot recommend her book enough.
This quinoa risotto was one I tested and I knew the moment I tasted it, I wanted to share it once the book launched. Laura uses a white bean puree mixed with a bit of lemon and nutritional yeast to form the creamy risotto base. Best of all, thanks to quick cooking quinoa, this risotto is much faster than the traditional rice-based version!
Preheat oven to 400˚F (200˚C). Line a baking sheet with parchment paper and set aside.
Place the small florets on the baking sheet. Drizzle with 1 tablespoon of the olive oil, and season with salt and pepper. Toss to coat and slide the baking sheet into the oven. Roast the florets until the edges are evenly brown and crispy, flipping the pieces over occasionally to ensure equal doneness, about 20 to 25 minutes. Set aside.
While the florets roast, in a blender, purée the white beans with the lemon juice, nutritional yeast, 2 teaspoons of the olive oil, and 1/3 cup of the vegetable stock. As soon as you have a smooth and creamy purée, stop the blender. Set the been purée aside.
Heat the remaining 1 tablespoon of olive oil in a braiser or medium-sized soup pot over medium heat. Add the shallots, and sauté until translucent, about 4 minutes. Add the fresh thyme and stir until fragrant, about 1 minute.
Add the rinsed quinoa to the pot and stir to coat in the oil, herbs, and shallots. Then, add the remaining 2 cups of the vegetable stock to the pot and stir. Bring to a boil, then simmer until the quinoa has absorbed almost all of the liquid, about 13 to 15 minutes.
Scrape the white bean purée into the pot and stir to combine. the quinoa should have a creamy consistency without seeming dry. If it seems dry, add a good splash of vegetable stock.
Season the risotto with salt and pepper. Add half of the parsley to the pot and sit to mix throughout. Divide the quinoa risotto among 4 bowls. Top all portions of risotto with the crispy roasted florets and remaining parsley. Drizzle a bit of olive oil over the top if you like. Serve hot.
Notes
Tips & Tricks: For this version, I used all Brussels sprouts for the topping.
As mentioned above, I'm pretty in love with this cookbook. There's so many solid meals that I see myself making time and again. Laura's combinations of flavors and creativity behind each recipe leaves me feeling inspired. If you're wanting to a check out a few more recipes from the book, I've linked to a few or click over to The First Mess and see the list!
3 comments on “Quinoa and White Bean Risotto with Brassicas”
Beans are so creamy and tasty! I don't know why they aren't used in this fashion more often. YUM! What a great recipe and thanks for the tip about your friend Laura and her site;)
We loved it! Thanks! ...Substituted arborio rice for the quinoa and replaced half of the chicken broth with white wine. Also tossed the mix of roasted broccoli and cauliflower with butter and some grated reggiano parmigiano cheese that needed to be used up before topping. ...Our toddler loved it too!
Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often.
Beans are so creamy and tasty! I don't know why they aren't used in this fashion more often. YUM! What a great recipe and thanks for the tip about your friend Laura and her site;)
What an interesting technique! Looks so satisfying and delicious. I adore Laura's blog too 🙂
We loved it! Thanks! ...Substituted arborio rice for the quinoa and replaced half of the chicken broth with white wine. Also tossed the mix of roasted broccoli and cauliflower with butter and some grated reggiano parmigiano cheese that needed to be used up before topping. ...Our toddler loved it too!