Quinoa Risotto with Butternut Squash and Greens

protein-packed and ready in 30 minutes!

What Ingredients Do You Need To Make This Quinoa Risotto

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Olive Oil Leeks Garlic White Quinoa Dry White Wine Vegetable Broth Butternut Squash Nutritional Yeast Soy Sauce Miso  Chopped Greens Herbs & Seasonings

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1

Cook the leeks in olive oil until softened and translucent. Next, add the minced garlic and cook for 30 seconds to release flavor.

2

Add the quinoa to the pot and stir for 1-2 minutes. The quinoa will begin to toast a bit and any remaining liquid from the vegetables should dry out.

3

Add the white wine to the quinoa and stir well. It will quickly cook off but cook until almost all liquid is completely absorbed or evaporated.

4

Add two cups of vegetable stock to the pot and stir to combine. Lower the heat and allow it to simmer for 5-10 minutes or until all the liquid is absorbed. Stirring occasionally. Add another cup of vegetable stock and stir to combine. Let it cook until most of the liquid is absorbed. Be sure to keep an eye on it and stir occasionally. Add the final cup of vegetable broth along with the squash puree, miso, soy sauce, and nutritional yeast to the pot and mix together. 

5

Add the greens, fresh thyme, and fresh sage to the pot and cook for five minutes or until the greens are wilted and tender. 

6

Check the seasoning and add salt and pepper to taste.

serve & enjoy!

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