Vegan spinach risotto with quinoa

This recipe makes a quinotto that’s not only healthy but is also vegan

Think risotto and you are bound to think of rice covered in delicious cheese. If you’ve recently turned vegan, that cheese probably won’t seem too delicious anymore. Risotto, however, is still a classic dish that is easy to make and very filling. But what can you do if you are aiming for a plant-based diet? Especially one where you don’t want to consume the heavy calories and starch that come hand in hand with a tasty risotto?

One healthier and yet equally flavourful variation is to use quinoa instead of rice. Risotto is traditionally made with a special variety of medium grain rice such as carnaroli or arborio. Depending on where you are based, that rice may either not be easily available or may be too expensive. Instead of using long-grained rice instead, it is better to use quinoa. The small size of the grains makes it closer to arborio rice in shape and its nutrient value makes it a healthier option. Then there is the factor that it cooks really quickly.

As for the substitute for cheese, you can always opt for vegan cheese. A good brand will give you the same taste without the animal component. But if you are anyway trying one substitute, why not try another? I’ve mixed cashew paste and spinach for a quinotto (yes, that’s actually a word) that’s rich in flavour and nutrients, and feels like risotto. I also mixed in a bit of vegan cheese for that cheesy flavour but I found it works well even without it.

November is World Vegan Month. With five days to go before the month ends, why not give this recipe a shot?

Vegan Spinach Risotto with Quinoa recipe

Ingredients:
1 cup spinach purée 
1/2 cup quinoa
1/4 cup cashew paste (made with 1/2 cup of whole cashews) 
2 cups water
Salt 
1 tbsp vegan cheese (optional)
A handful of chopped almonds to garnish 

Method:
Boil 2 cups water with salt on the stove. Add the quinoa to the water once it has boiled. Let it cook for 10-12 minutes or till the quinoa has absorbed all the water. Once it has, take it off the heat, cover it and set aside. 

In a pan, pour in the spinach purée. Add two pinches of salt and mix. Add the quinoa and mix again. Add the cashew paste and yes, mix again. If you want to add the vegan cheese, then you can do that at this stage. 

Once you have mixed all the ingredients, transfer to a bowl. Garnish with almonds. 

Serve warm.

Pro tip:
When you are grinding the cashews in the blender to make a paste, remember to pulse it for a few seconds each time instead of grinding it for a longer time at one go. Add a bit of water in batches. If you blend it for longer than a few seconds at one go, then the cashews will release oil and your paste will be ruined.

To make the spinach purée, first soak the spinach in hot water for a minute or two (this is known as blanching). Then let the spinach cool before you blend it in the blender.