Quinoa Risotto with Butternut Squash and Greens
Quinoa risotto with butternut squash and greens is a protein-packed veggie dish made with wholesome, easy ingredients. The dish cooks in about thirty minutes and requires less constant attention than regular risotto. Let’s get cookin’!
Servings 4 people
Calories 383kcal
Ingredients
Quinotto
- 1 tablespoon olive oil
- 2 each leeks white part only, sliced
- 4 cloves garlic minced
- 1 ½ cups white quinoa or tri-colored (see notes)
- ½ cup dry white wine
- 4-5 cups vegetable broth divided
- 1 cup butternut squash pureed
- 2 tablespoons nutritional yeast
- 1 teaspoon soy sauce
- 1 tablespoon miso
- 1 tablespoon fresh sage minced
- 1 tablespoon fresh thyme minced
- 1 bunch chopped greens such as swiss chard, kale or spinach about 8 ounces or 4 cups
- ½ teaspoon sea salt
- Fresh ground pepper to taste
- ¼ cup pumpkin seeds or walnuts toasted
- vegan parmesan cheese optional
Instructions
- Heat olive oil in a large saucepan or dutch oven over medium heat. When hot, add leeks and cook until softened and translucent about 4-5 minutes. Add minced garlic and cook for 30 seconds to release flavor.
- Add the quinoa and continue stirring for 1-2 minutes. The quinoa will begin to toast a bit and any remaining liquid from the vegetables should dry out.
- Add white wine to quinoa and stir well. Cook until almost all liquid is completely absorbed or evaporated.
- Add two cups of vegetable stock, stir to combine and lower the heat and allow it to simmer for 5-10 minutes or until all the liquid is absorbed. Stir occasionally.
- Add another cup of vegetable stock and after stirring it, allow it to cook for an additional 5-10 minutes.
- Mix together the final cup of vegetable broth with the squash puree, miso, soy sauce and nutritional yeast and add the squash and broth mixture to the pan and mix together.
- Last, add the greens, fresh thyme and fresh sage.
- Cook for five minutes or until greens are wilted and tender. Taste and season with salt and pepper as desired.
- Serve up topped with toasted pumpkin seeds, walnuts and parmesan cheese.
Video
Notes
- For a creamier quinoa risotto use mostly or 100% white quinoa instead of tri-colored quinoa.
- Watch the leeks closely when they are cooking. They cook quickly and can easily burn. I prefer using medium heat which takes a little longer but makes them less likely to burn.
- While you don’t need to constantly stir the risotto while it cooks, keep a close eye on it and give it a stir every now and then.
Nutrition
Serving: 1.5cup | Calories: 383kcal | Carbohydrates: 55g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 1498mg | Potassium: 766mg | Fiber: 8g | Sugar: 4g | Vitamin A: 7573IU | Vitamin C: 42mg | Calcium: 159mg | Iron: 5mg
