This Creamy White Bean Quinoa Risotto is the perfect meatless main for those cozy nights. Make it part of your holiday spread or bring it to a Friendsgiving potluck. It might become a part of your latest tradition
Can you believe we are so darn close to Thanksgiving? Yeah me neither. Yet, I have said this time and again on this platform that Thanksgiving is my favorite holiday. It’s a holiday for cooking with the focus being all on family. Plus, I have to say that Thanksgiving food blows all other foods out of the water
I hope we can agree on that!
Every year on Thanksgiving, I am in charge of several different dishes. To start, I make 4 kinds of pickles, including carrots, onions, and green beans. I make my famous cranberry curd pie, the recipe of which I have yet to reveal. In addition, I am always in charge of a vegetarian main dish. In years past, I made a butternut squash stuffed with harissa lentils which if I have to say is delicious.
However, this Thanksgiving, it was time for a change up.
A post I saw on Laura’s blog inspired me to make a quinoa risotto updated for fall. Most quinoa risottos I have had at restaurants are not creamy. Sadly, they are essentially just quinoa pilafs. Therefore, in my quest for a delectable vegan risotto, I was determined to make one better. However, adding a white bean puree to the quinoa makes it take on that creamy, slightly sticky deliciousness that comes along with a risotto. It becomes a protein packed dinner that, lately I have been addicted to, if you ask me.
Now let us get get started, shall we?
First, we roast up some cruciferous veg of your choice with some olive oil, salt, and pepper. I love broccoli and baby cauliflower, but Brussels sprouts, broccolini, and even broccoli rabe would be wonderful. As you can see, this recipe is quite flexible! While the veggies are roasting, we make a white bean puree in the food processor (this is my fav) to toss into quinoa with onions and sage. After stirring the quinoa and white beans together, we top with crispy veggies and sundried tomatoes. I promise it is absolutely unreal.
Honestly, this dish looks like a Christmas tree in a bowl. I am totally ok with eating the holiday spirit, if you ask me. However, I promise you this would be suitable for all holiday get togethers, regardless of religion. Likewise, if you end up making this, send me a message or leave a review below. If you make it, I would love to see your takes on it too, so make sure to tag @thecuttingveg on Instagram. It is too good!
Yields 4 servings
15 minPrep Time
20 minCook Time
35 minTotal Time
- 5 to 6 cups mix of broccoli florets & cauliflower
- 2 tablespoons + 2 teaspoons extra virgin olive oil, divided
- Salt and pepper, to taste
- 1.5 cups cooked white beans or 1 can white beans (I used great northern beans), rinsed and drained
- 1 to 2 garlic cloves
- 1 tablespoon fresh lemon juice
- pinch of nutritional yeast
- 2½ cups vegetable stock, divided
- 1/2 red onion, diced
- 2 teaspoons minced fresh sage leaves
- pinch red pepper flake
- 1 cup quinoa, rinsed
- ½ cup arugula
- 1/4 cup sun-dried tomatoes, chopped (optional)
- Drizzle of extra-virgin olive oil, for serving (optional)
Preheat the oven to 425°F. 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 once, about 20 to 25 minutes. Set aside.
While the florets roast, in a blender, purée the white beans with the garlic, lemon juice, nutritional yeast, 2 teaspoons of the olive oil and ? cup of the vegetable stock until smooth. Set the bean purée aside.
Heat the remaining 1 tablespoon of olive oil in a braiser or medium-sized soup pot over medium heat. Add red onion, and sauté until translucent, about 4 minutes. Add the fresh sage and red pepper flake 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 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.
Add the white bean puree 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, to taste. Add arugula to the pot and stir to combine. Divide the quinoa risotto among 4 bowls. Top all portions of risotto with the crispy roasted florets. Add sun-dried tomatoes, if desired. Drizzle a bit of olive oil over the top if you like. Serve hot.