Vegan Quinoa Risotto - Quinotto

romylondonuk.com

Bob in Tennessee

quinoa (185g) rinsed

1 tablespoon olive oil

1 medium onion finely chopped

2 cloves garlic minced

½ cup vegan white wine (120 ml)

2 cups vegetable broth (500 ml)

lemon zest of 1 unwaxed lemon

salt and pepper to taste

subheading: For the quinotto cream;:

½ cup frozen peas (100g) defrosted

10.5 oz silken tofu (350g)

¼ cup nutritional yeast

1 handful fresh basil rinsed

2 tablespoon pistachios

1 pinch salt

⅓ cup vegan heavy cream (80 ml) or coconut milk

subheading: For serving:

cherry tomatoes (240g) roasted

1 sprinkle hemp seeds for garnish

Directions at romylondonuk.com

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