Did you know you can make risotto with just about any whole grain? Yes, that’s right! Using the time-honored techniques of adding a flavorful wine broth while grains are simmering, this Quinoa Risotto with Kale and Pistachios is packed with flavor and nutrition. Best of all, you can cook this whole recipe up in one pan (serve it there too if you like) in 25 minutes with ingredients you probably have in your kitchen right now!

Packed with fiber, plant proteins, healthy fats, and veggies, this nutrient-rich one-dish meal is a satisfying completely plant-based (vegan), gluten-free meal for both busy nights or elegant dinners. I love to enjoy it warm, or even cold the next day. Use it for meal prep too.

Quinoa Risotto with Kale and Pistachios

(5 votes, average: 4.80 out of 5)
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4.8 from 5 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 8 minutes
• Cook Time: 19 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Diet: Vegan

Description

Packed with fiber, plant proteins, healthy fats, and veggies, this nutrient-rich one-dish meal is a satisfying completely plant-based (vegan), gluten-free meal for both busy nights or elegant dinners.

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ onion, diced
• ½ red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups uncooked quinoa
• 4 cups vegetable broth
• ½ cup white wine
• 1 teaspoon rosemary (fresh or dried)
• ¼ teaspoon black pepper
• 4 cups chopped fresh kale
• Zest of ½ lemon
• 1/2 cup pistachios, coarsely chopped

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add onion, red bell pepper, and garlic and cook for 2 minutes.
2. Add quinoa and cook for an additional minute.
3. Heat vegetable broth, white wine, rosemary, and black pepper together in a small pot until warm.

   Reduce heat to low.

4. Add broth mixture to saucepan with quinoa mixture, ½ cup at a time, stirring until it is absorbed. Repeat this procedure for about 15 minutes, until quinoa is tender, but not overcooked. (May not use all of broth mixture—use only what you need to create a moist, tender quinoa.)
5. Stir in kale and lemon zest and heat for an additional minute only, until ingredients are heated through but kale remains bright green.
6. Sprinkle with pistachios and serve immediately.

• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 346
• Sugar: 3 g
• Sodium: 496 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Carbohydrates: 49 g
• Fiber: 6 g
• Protein: 12 g

Keywords: risotto recipe, best risotto recipe, homemade risotto

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For other plant-based 30-minute meals, check out the following recipes:

Easy Vegetable Fajitas
Rustic Vegan Corn Potato Sausage Skillet
Corn and Potato Boil

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