Creamy White Bean and Quinoa Risotto with Crispy Brassica Florets
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy quinoa and white bean risotto made with pureed white beans for richness, topped with roasted cauliflower and broccoli florets. This is a naturally vegan dish that's comforting and substantial.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 to 6 cups small florets of cauliflower, broccoli, Brussels sprouts, or romanesco (or a mix)
- 2 tablespoons + 2 teaspoons virgin olive oil (divided)
- Salt and pepper (to taste)
- 2 cups cooked white beans (such as navy or cannellini)
- 1 tablespoon fresh lemon juice
- Pinch of nutritional yeast
- 2 1/3 cup vegetable stock (divded)
- 4 to 5 shallots (fine dice (roughly 2/3 cup))
- 2 teaspoons minced fresh thyme leaves (about 4 sprigs)
- 1 cup any color quinoa (rinsed)
- 1/2 cup chopped fresh flat-leaf parsley (divded)
- Drizzle of virgin olive oil (for serving)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 616mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1176mg
- Calcium
- 148mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.