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!
A beautiful vegan quinoa risotto from The First Mess Cookbook. This risotto uses pureed white beans to add creaminess and roasted brassica to top.
Tips & Tricks: For this version, I used all Brussels sprouts for the topping.
Stock up: get the pantry ingredients you will need: Quinoa, Brussels Sprouts, Thyme
Attribution: Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright
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!
French Onion Lentil Pots with Onion Cream Toasts
Lentil Crunch Salad with Pepperoncini Dressing
Burrito-Stuffed Sweet Potatoes with Rustic Salsa and Guacamole
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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!