Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

Dive into a bowl of creamy, satisfying “Quinotto”, a unique spin on traditional risotto using nutrient-rich quinoa. This recipe combines the comforting creamy texture of risotto with a burst of fresh flavours, including zesty lemon, green peas and a flavourful tofu pistachio cream. Perfect for a cosy spring time dinner at home, this vibrant, healthy dish will bring a touch of gourmet into your everyday meals.

Prep time: 15 minutes
Cooking time: 35 minutes

Ingredients (serves 4)

• 185g quinoa, rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 120 ml vegan white wine
• 500 ml vegetable broth
• Zest of 1 unwaxed lemon
• Salt and pepper, to taste

For the pistachio cream:

• 350g silken tofu
• ¼ cup nutritional yeast
• A handful of fresh basil
• Juice of ½ lemon
• 2 tbsp pistachios, soaked
• 1 pinch of salt
• 100 ml vegan cream or full-fat coconut milk

For serving:

• 240g cherry tomatoes, roasted
• A sprinkle of hemp seeds
• Juice of ½ lemon
• A sprinkle of crushed pistachios

Instructions

1. Start by heating some olive oil in a pan. Once the oil is hot, add the finely chopped onion and sauté until it's translucent. Then, add the minced garlic and sauté it along with the onion.
2. Next, add the rinsed quinoa to the pan. Stir it constantly and allow it to toast for about 2-3 minutes.
3. Now, it's time to deglaze your pan. Do this by adding the vegan white wine. Continue cooking until the wine has mostly evaporated.
4. Gradually add the vegetable broth to the pan, one ladle at a time. Be sure to stir regularly on low heat. This process allows the quinoa to absorb all the liquid and should take around 15-20 minutes.
5. While the quinoa is cooking, prepare the creamy component of the dish. In a blender, combine peas, tofu, nutritional yeast, fresh basil, juice of half a lemon, soaked pistachios, a pinch of salt, and vegan cream. Blend until the mixture is smooth.
6. Pour this blended cream into the pan with the quinoa. Stir well and bring the mixture to a simmer. Let it cook on low heat for another 10 minutes, stirring occasionally.
7. In the meantime, roast the cherry tomatoes with a drizzle of olive oil and a sprinkle of salt and pepper.
8. By now, your quinotto should be thick and creamy. Stir in lemon zest and season to taste with salt and pepper.
9. Serve it up with the roasted tomatoes on top. Finish the dish with a sprinkle of hemp seeds and crushed pistachios, and a drizzle of fresh lemon juice.