Quinoa Risotto with Peas and Mushrooms (Quinotto)

Quinoa Risotto with Peas and Mushrooms (Quinotto)

  • Preparation 20 min
  • Cooking 30 min
  • Servings 1
  • Makes 4 appetizers
  • Vegan
  • Vegetarian

Categories

Ingredients

    • 2 cups (500 ml) mushroom or vegetable broth
    • 1 cup (250 ml) creamy soy preparation (Belsoy-style)
    • 1 thyme sprig
    • 1 garlic clove, chopped
    • ½ lb (225 g) cremini mushrooms, cut into thin wedges
    • 2 tbsp (30 ml) olive oil, plus more for serving
    • 1 onion, chopped
    • 1 cup (180 g) quinoa, rinsed and drained
    • ¼ cup (60 ml) white wine
    • 1 ½ cups (225 g) frozen green peas, thawed
    • 2 tbsp chives, finely chopped
    • 1 lemon, zest finely grated
    • 1 cup (25 g) arugula
    • 1 tsp (5 ml) lemon juice
    • Vegan Parmesan, to taste

Preparation

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