Hello, hello! Today I am sharing dairy free quinoa risotto recipe, which is my healthy twist on the classic recipe.





Recipe
Dairy free quinoa risotto recipe
Ingredients
- 1 cup quinoa
- 2 pints vegetable stock
- 1 tablespoon olive or coconut oil
- ½ onion, diced
- ½ cup frozen peas
- 2 big handfuls spinach
- ¼ cup cashew nuts
- 1 tablespoon nutritional yeast
- salt and pepper
- Pinch of nutmeg
Instructions
- For the 'parmesan cheese', place the cashew nuts into a blender and process for few seconds to get a flour-like consistency. Mix together with the nutritional yeast and set aside.
- In a medium sized pan heat the oil and add finely chopped onions. Fry for 20 seconds, then add the quinoa and nutmeg, mix thoroughly to cover entirely with oil and pour in half of the veggie stock.
- Stir frequently and once the liquid has been absorbed, add the remaining half of the stock along with the frozen peas. It should take about half an hour.
- Once done, take off the heat, mix in the 'parmesan cheese', fresh spinach and season with pepper and salt to taste.
- Serve immediately with chopped spinach scattered over the top
This dairy free quinoa risotto recipe has a delicate, soft texture and couldn’t be easier to make! What I love about this dish is that there is no need for butter, cream or cheese, you can cook it using a simple mixture of stock and/or water, add in your favourite ingredients, let it slowly thicken and voila, you’re left with a perfect pot of 'risotto'.
As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts
Much love,
Hedi







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