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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Thyme and Mushroom Quinoa Risotto {vegan and gluten free}

    Published: Jun 11, 2014 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Thyme and Mushroom Quinoa Risotto Recipe {vegan} | DeliciousEveryday.com

    Winter is ever so slowly making an appearance here in Brisbane. The mornings are dark, there's that slight chill you get when you step onto the tiles first thing in the morning, and my summer dresses are slowly being layered with cardigans, and somedays tights are even needed to keep my pins warm.

    It's slowly making an appearance in the kitchen too. It's the season where I love to make pastry because I and the pastry don't melt in the process of rolling it out, and, of course, it's the season of comfort foods. I've been a little slow to adopt a winter menu. I'm still hooked on salads, and they are the most frequent guests on my lunch time menu, but yesterday, after a trip to the supermarket and coming home with a large bag of mushrooms I suddenly had a craving for a big bowl of quinoa risotto.

    Risotto, for me at least, is like a hug in a bowl. It is warming and soothing in a rib-sticking sort of way, and I find that quinoa risottos, such as this Thyme and Mushroom Quinoa Risotto (I've also shared a recipe for a Roasted Cherry Tomato Quinoa Risotto here) give me those warm feelings without that horrible heavy feeling you usually get after eating a rice-based risotto.

    The base for this quinoa risotto is simple, however in place of the usual parmesan you would find in most risottos I've used nutritional yeast flakes (sometimes called savoury yeast flakes) as I'd read that they are a great cheese substitute if you can't eat cheese, which I don't seem to be able to do any more. The yeast flakes do add a certain cheesiness to the risotto however I find it adds a touch of mealiness too. I'm not sure if this is just the brand I'm using, though (which is Lotus). But, if you can have cheese, go with the parmesan!

    The risotto is then topped with a good helping of mushrooms that have been quickly fried in a hot pan with a sprinkling of thyme. I also added some rocket (otherwise known as arugula to my American readers) as I like a good dose of greenery in my risottos.

    Thyme and Mushroom Quinoa Risotto Recipe - vegan | DeliciousEveryday.com

    Recipe

    Thyme and Mushroom Quinoa Risotto {gluten free and vegan}

    Risotto, for me at least, is like a hug in a bowl. It is warming and soothing in a rib-sticking sort of way, and I find that quinoa risottos, such as this Thyme and Mushroom Quinoa Risotto (I’ve also shared a recipe for a Roasted Cherry Tomato Quinoa Risotto here) give me those warm feelings without that horrible heavy feeling you usually get after eating a rice-based risotto.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Course: Main Course, Side Dish
    Cuisine: Gluten free, Vegan, vegetarian
    Keyword: Delicious Everyday, Quinoa Risotto, risotto recipe, Thyme and Mushroom Quinoa Risotto
    Servings: 4
    Calories: 466kcal
    Author: Oh My Veggies

    Ingredients

    • 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
    • ¼ 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
    US Customary - Metric

    Instructions

    • Place a medium saucepan over a high heat and add the vegetable stock. Bring to a boil, cover and reduce the heat to low.
    • Place a large saucepan over a medium heat and add the olive oil and add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant. Add the quinoa and coat in the oil, onion and garlic mixture and cook for a couple of minutes or until the quinoa starts to turn translucent. Add the wine (if using) and cook until it's absorbed. Add the stock, a ladle at a time, and cook until absorbed before adding another ladleful, stirring as you go. Once the quinoa is tender remove the saucepan from the heat. Taste and adjust the seasoning as necessary. Keep warm while you fry the mushrooms.
    • Place a large frying pan over a high heat. Once the pan has come to heat add half the oil and half the mushrooms in a single layer in the pan. Cook for 1 to 2 minutes before turning the mushrooms over and cooking for a further minute. Remove the mushrooms and place on a plate and repeat with the remaining oil and mushrooms. Finally add the first batch of mushrooms to the pan and add the thyme leaves and cook for 1 minute.
    • Divide the risotto between 4 bowls or plates and top with the rocket (arugula) and mushrooms and serve immediately.

    Nutrition

    Calories: 466kcalCarbohydrates: 54gProtein: 19gFat: 18gSaturated Fat: 2gSodium: 983mgPotassium: 1056mgFiber: 8gSugar: 3gVitamin A: 585IUVitamin C: 5.1mgCalcium: 55mgIron: 6.4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « 20 No-Cook Vegetarian Meals for Hot Summer Days
    This Week's Meatless Meal Plan | 06.16.14 »

    Delicious Everyday, Gluten Free Vegetarian Recipes, Vegan Main Dishes, Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes DE, mushrooms

    Reader Interactions

    Comments

    1. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

      Risotto is one of my favorite comfort foods too, and thyme with mushrooms is always so good!

      Reply
    2. Claire @ Claire K Creations says

      November 30, -0001 at 12:00 am

      I am loving quinoa at the moment and just starting to expand my repertoire. Risotto sounds great!

      Reply
    3. Monique says

      November 30, -0001 at 12:00 am

      I was in Brisbane last weekend and it was lovely! Hopefully that weather might stick around a bit longer...This looks so so yummo!

      Reply
    4. Gourmet Getaways says

      November 30, -0001 at 12:00 am

      It's nice to see tips especially on alternatives, such as nutritional yeast in place of cheese. This comes in handy when you have guests that can't take cheese. Thanks for sharing this healthy recipe!

      Reply
    5. Ami@NaiveCookCooks says

      November 30, -0001 at 12:00 am

      I love that you used quinoa instead of arborio rice! Healthy choice!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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