Traditionalists, look away. I’ve just made a dish with something other than arborio rice and I’ve titled it ‘risotto’.
Right,that was the warning! So yes, it’s not really a “proper risotto” but… since it has no butter in it, no Parmesan in it and I also don’t advocate hanging round adding one ladle full of stock at a time, it was never going to remotely traditional anyway. Therefore, I figured it was perfectly OK to go wholeheartedly against the grain and name it a risotto just to spite tradition.
Why is there no arborio rice?
To be perfectly honest… because I don’t have anyway, and rarely do. I have jars of brown basmati rice, quinoa, buckwheat groats, green lentils, red split lentils, yellow spit peas, pasta, lasagna sheets, seeds, nuts… and you know what. I just couldn’t justify another jar to have around! Generally speaking, I also prefer brown rice. I’m not a purest by any means (there is a box of short grain sushi rice hanging around somewhere I need to use, after all) .
Three “superpowers” in one meal!
We’re fans of the Marvel films in my house and the topic of super powers comes up more often than I’d like to admit given our ages, so calling food ‘superpowered’ fits right for us! I love calling my food superpowered. t make me feel like I might be superpowered too!
The three super powers in this quinoa vegan risotto recipe are:
- Brown rice: it’s an unrefined wholegrain, so retains its fibre and means it doesn’t spike things like blood sugar. High in manganese and selenium
- Quinoa: nutrient rich, high in fibre and protein, B vitamins and low on the GI scale (it’s technically a seed, not a grain)
- Spirulina: for a powder, it sure packs a punch. 60% protein, rich in vital vitamins and minerals, including B12 and iron
Disclaimer – guys, I’m not a scientist or anything medical at all so these aren’t from my own research, I’m just reporting what my own internet research tells me.
Superpowered Quinoa Vegan Risotto
Luci Rebecca, Made by Luci
Mix up your uses for spirulina by adding it to this savoury quinoa vegan risotto dinner recipe, which uses brown rice and quinoa instead of the less nutritional, traditional arborio rice.
- Prep: 5 minutes
- Cook: 35 minutes
- Total: 40 minutes
- Serves 2
- Calories 313
- 4 cloves garlic, finely chopped
- 1 small onion (~70g), diced
- 60g dry quinoa, rinsed
- 60 dry brown rice, rinsed
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1/4 tsp ground black pepper
- 2 tsp spirulina (~6g)
- 600ml vegetable stock, divided
- 10g (scant 1/4 cup) nutritional yeast flakes
- Saute onion and garlic until translucent.
- Add the rinsed quinoa and brown rice. Stir to mix, then add the oregano, rosemary, spirulina and 500ml of the vegetable stock.
- Bring to a gentle simmer and cook until the rice/quinoa is cooked and nearly all the water has been absorbed. Stir frequently, to stop it getting stuck to the bottom of the pan.
- Once it's cooked (about 20 minutes), add the nutritional yeast and remaining 100ml of vegetable stock. Cook until absorbed and season to taste.
- I like to serve mine with broccoli and a little fresh basil.