Vegan Quinoa Mushroom Risotto

The second recipe in our Philips Multi-Cooker series is this hearty vegan risotto that is perfect for fall. Its a delicious and easy to prepare interpretation of the classic Italian comfort food that everyone can enjoy!

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Votes: 19
Rating: 3.05
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Servings 5-7people
Prep Time 15minutes
Cook Time 30minutes
Submitted By Elisha Joyce from Rebel Grain
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 19
Rating: 3.05
You:
Rate this recipe!
Servings 5-7people
Prep Time 15minutes
Cook Time 30minutes
Submitted By Elisha Joyce from Rebel Grain
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Set Philips Multi Cooker to "Brown/Sauté” for 15 minutes and allow the cooker to preheat until the display shows 8 minutes remaining.
  2. Add a bit of olive oil to the hot bowl of the cooker.
  3. Add diced shallots and minced garlic to the bowl and sauté until fragrant (about 2-3 minutes); then, add mushrooms - slightly breaking the sliced mushrooms with your fingers as you add them.
  4. Add the salt, pepper, and quinoa. Stir to fully incorporate all the ingredients and allow to sauté for another few minutes.
  5. Add cashew milk and vegetable broth, then close lid and set Philips Multi-Cooker to “Risotto” setting.
  6. When risotto cycle is finished, add 1/2 cup Nutritional Yeast and stir again to fully incorporate.
  7. Depending on your desired consistency, you may want to add additional cashew milk or vegetable broth to loosen the risotto.
  8. OPTIONAL: Serve with a garnish of kale or radish sprouts, and a little drizzle of olive oil.
Recipe Notes

To make your own Cashew Milk: 1 cup of whole cashews plus 1 cup of water blended on high speed until smooth.

Stove-top directions: In a Dutch Oven or large soup pot saute the shallots, garlic, and mushrooms until fragrant, 2-3 minutes. Add salt and pepper, and quinoa and stir to combine. Add the cashew milk and broth. Bring to a boil, reduce heat, cover and simmer on medium low for 25-35 minutes. Stir occasionally during cooking time to prevent any sticking/burning, and cook until desired consistency and tenderness of quinoa.  Remove from heat and stir in the Nutritional Yeast.

Products Used in this Recipe
Recipe Comments

4 thoughts on “Vegan Quinoa Mushroom Risotto

  1. Kerby

    This is an ignorant recipe. What percentage of people own the “Philips Multi Cooker” with a Risotto setting 🙂 That is just plain silly. Here’s a crazy idea, how about a recipe that normal humans or the higher percentage of the population would be able to make. Just saying

    Reply
    1. recipe specialist Post author

      Thanks for your feedback, Kerby. Stove top instructions are included at the bottom of the page in the “Notes” section. We sure hope you enjoy the recipe if you try it!

      Reply
  2. Marlene Dotterer

    I made this on the stove. It’s superb! I added chopped spinach at the last, just because I can’t not serve a green vegetable. Anyway, this was easy, fast, and very good!

    Reply
    1. recipe specialist Post author

      Thank you for the review, Marlene! We appreciate the feedback and we’re so happy to hear you enjoyed the recipe!

      Reply

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