Vegan Quinoa Risotto with Kale & Peas

Vegan Quinoa Risotto with Kale & Peas

Vegan Quinoa Risotto with Kale & Peas

Created by Ashley at EdiblePerspective.com

Prep Time: 15
Total Time: 320


  • ¼ cup raw cashew pieces
  • 3 ½ cups low-sodium vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon extra virgin olive oil
  • 1 medium sweet onion, diced (about 1 ⅓ cups)
  • 1 ¼ cup traditional quinoa (raw), well rinsed
  • 1 tablespoon minced garlic
  • ⅓ cup dry white wine
  • 1 medium bunch lacinato (dino) kale, stems removed and well-chopped (4-5 cups)
  • 1 cup frozen peas, thawed and drained
  • ⅓ cup lightly packed chopped fresh basil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • salt and pepper, to taste


  1. Soak cashews in water for 4 hours, or overnight. If you have a high-power blender you can skip this step.
  2. Place cashews, broth, and nutritional yeast in a blender and blend until fully smooth. About 30 to 45 seconds. Set aside.
  3. In a large, heavy-bottomed pot (or pan with high edges) add the olive oil and turn to medium heat.
  4. Once hot, add the onion and a good pinch of salt. Stir every few minutes for 10-12 minutes, until the onion just starts to brown and is very soft.
  5. Add the garlic and stir for 30 to 60 seconds, until fragrant.
  6. Add the quinoa to the pan and let toast for 3 to 5 minutes, stirring frequently.
  7. Slowly pour in the wine (careful, it will spatter a bit) and stir together. Let simmer for about 2 minutes until the wine is absorbed, stirring constantly. (The pan doesn’t need to be dry, just not pooling liquid.)
  8. Give the broth mixture a stir and slowly pour about 1/4 of it into the pan (appx. 1 cup liquid). Stir to combine and simmer for about 10-12 minutes, until mostly absorbed. Stir every 2-3 minutes. If boiling or cooking too quickly reduce heat slightly. (The first add-in of broth may cook a bit faster.)
  9. While the quinoa cooks, heat a medium pan over medium heat with a drizzle of olive oil. Once hot, add the chopped kale and cook for about 5 minutes. Add the peas and cook for another 1-2 minutes. Turn off the heat once the kale has softened and move to a cool burner.
  10. Repeat step 9 until all broth has been added to the pan. Cook until mostly absorbed. The quinoa risotto should be a creamy, porridge-like consistency (not stiff or soupy).
  11. Stir in the kale, peas, basil, lemon juice, and lemon zest.
  12. Add salt and pepper to taste.
  13. Serve hot with extra basil, a lemon wedge, and/or fresh parsley.
  14. Notes:
    We recommend chardonnay or pinot grigio for the wine, or, vegetable broth can be substituted for the wine if desired.
Servings: 4