So good, in fact, that I had to try to re-create it last night. 😀 The result was a flavorful, properly-combined vegan dish, sure to please anyone’s palate! Here’s what I came up with: I served our risotto with leafy green salads, just like they did it at Cru. Austin was a big fan– he even went back for seconds! (always a good sign) 😉 This recipe is definitely going to be making a weekly appearance at our dinner table from now on! Ingredients: 2 tablespoons olive oil (or coconut oil) 1 cup diced onion 2 cups mushrooms, sliced 1/2 cup white wine 1 tsp. dried sage 1/2 tsp. dried thyme 1 1/2 cup quinoa, rinsed 2 cups vegetable stock 1/2 lb fresh spinach, chopped nutritional yeast, to taste salt, to taste Directions: Heat two tablespoons of olive oil in a large skillet, and add the chopped mushrooms and onions: Saute over high heat until tender. then stir in the wine, sage and thyme. Let the wine cook down until it’s totally absorbed, then add in the quinoa and veggie broth. Reduce the heat to low, and cover for 20-25 minutes, or until the quinoa is translucent and tender. You may need to add a bit more water at this point, depending on how moist you’d like your risotto. I ended up adding about a 1/2 cup more water after checking on the dish– a 1/4 cup at a time, until it was absorbed. Season with nutritional yeast, salt and pepper to taste.
Once the risotto is seasoned to your liking, it’s time to add in the fresh spinach! The spinach should wilt quickly while stirring it into the hot pan. Serve immediately and enjoy!
The leftovers would also make a great salad topper for lunch or dinner the next day! Hope you all enjoy it!
