Artichoke and Brussel sprout crimson quinoa risotto
|2 tbs olive oil|
¼ cup minced red onion
6 oz artichoke hearts
1 cup red quinoa
¾ tsp salt
1 tbsp garlic, minced
½ c dry white wine
3 ¾ vegetable broth
10 oz Brussels, thin sliced
½ cup vegan mozz, crumbled
Red pepper chili flake to taste
- In a sauce pot, add oil to pan, and add red onion, garlic, and salt, cook 3 mins till garlic starts to brown, then add rice, stir around and cook 2 additional mins then add white wine, cook till almost all the way absorbed
- Add 1 ½ cup vegetable stock and simmer for a bout 20 mins, once most of the liquid has absorbed add 2 ¼ cup vegetable stock and cook additional 20 mins, while it is cooking roasted the artichokes in oil and salt and pepper 400 for 15 mins or until roasted to desired color, in a separate pan toss the brussels in oil and salt and roast at 400 for 15 mins or until desired color. Once both are done toss together in a bowl with red pepper chili flake
- Add vegan mozzarella once rice is cooked to give the creamy consistency of risotto.
- Plate risotto then top with roasted sprouts and artichokes.