Thyme and Mushroom Quinoa Risotto {gluten free and vegan}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, soothing quinoa risotto with mushrooms and thyme, made with nutritional yeast for richness without dairy. This vegan take delivers comfort without the heaviness of traditional risotto.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbs olive oil
- 4-5 cups of vegetable stock
- 1 tbs olive oil
- ½ brown onion (diced)
- 2 cloves garlic (peeled and minced)
- 1½ cups white quinoa (rinsed under running water for 2 minutes)
- ⅓ cup white wine (optional)
- 1/4 cup nutritional yeast flakes or freshly grated parmesan (savoury yeast)
- salt and pepper (to taste)
- 350 g mushrooms (sliced, 12 oz)
- 1 tbs olive oil (extra)
- 1 tbs fresh thyme leaves
- cup ¾ rocket leaves (arugula)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 939mg
- 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
- 737mg
- Calcium
- 52mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 939MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.