Mushroom Kale Quinoa Risotto

I think I’m about to make all the risotto lovers in the house really happy with this recipe.

Mushroom Kale Quinoa Risotto

I found a way to not only make risotto healthy, but also incredibility quick and easy using quinoa. This recipe is vegan so there’s no cheese or cream involved and you don’t have to sit in front of the pot stirring for days on end. And yet, you still end up with a creamy, carby bowl of deliciousness — packed with protein and lots of veggies, of course.

Mushroom Kale Quinoa Risotto

The secret ingredient? Imagine Natural Creamy Portobello Mushroom Soup.

Imagine Portobello Mushroom Soup

The soup is rich, non-dairy, gluten-free and contains a full serving of vegetables in each cup. There’s no GMOs or artificial flavors, chemicals or preservatives.

I buy Imagine products all the time (especially the broths and stocks) so when the company reached out to me about creating a recipe using one of their creamy soups I quickly said yes. They have a bunch of creamy soups to choose from, but I was immediately drawn to the mushroom soup because it reminds me of my childhood. Cream of mushroom soup (the not so good for you kind) was a pantry staple, used to make casseroles by my mom. I thought about recreating a healthy version of my mom’s broccoli cheese casserole using Imagine’s creamy mushroom soup but ultimately decided to try my hand at a quinoa risotto dish instead.

But don’t worry, there’s still plenty of time for me to recreate the broccoli cheese casserole… which now that I think about it, I should totally do soon because it’s an Easter dinner staple. I don’t know why I didn’t think about that until just now. Doh!

Mushroom Kale Quinoa Risotto

Anyhow, I’m glad I went with the risotto because it turned out to be so creamy and flavorful! The portobello soup brings a burst of mushroom flavor, as well as, a rich and creamy texture to the quinoa. The sautéed kale, mushrooms and onions boost the veggie factor while the nutritional yeast brings the cheesy component that risotto is known for. Topped off with a garish of fresh parsley and chives, this dish is absolutely delicious.

I like that it’s fast and can easily be considered a weeknight meal, but it’s also fancy and pretty enough to serve to friends for a dinner party.

I obviously think the dish is amazing, but I was still a little hesitant to share it with my friend, Alyssa, who’s a true risotto lover. I was worrying over nothing because she gave it rave reviews. Hopefully it gets rave reviews from you as well!

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Mushroom Kale Quinoa Risotto


  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 5

Description

Make risotto healthy and easy with this creamy quinoa risotto. Loaded with protein and veggies this “risotto” is dairy-free, vegan, gluten-free and utterly delicious!


Ingredients

  • 1 cup dry quinoa
  • 12 cups vegetable broth
  • 12 Tablespoons nutritional yeast
  • 1 cup Imagine Creamy Portobello Mushroom Soup, divided
  • ½ Tablespoon coconut oil
  • ⅓ cup onion, chopped
  • ½ cup mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 cup kale, sliced thin
  • 1 Tablespoon lemon juice
  • 2 Tablespoons parsley, plus more for topping
  • chives, for topping
  • sea salt and pepper, to taste

Instructions

  1. Cooking quinoa according to package directions with vegetable broth or water. I used 1 cup vegetable broth and 1 cup water.
  2. While quinoa is cooking, heat coconut oil in a large skillet over medium-high heat. Add onion and mushrooms and cook for 3-5 minutes, until fragrant and soft. Season with salt and pepper. Add in garlic and kale and cook until kale is wilted. Remove from burner until quinoa is finished cooking.
  3. Once quinoa is done, place the skillet with your kale back on the burner and add the cooked quinoa, ½ cup creamy portobello soup, lemon juice, nutritional yeast and parsley into the skillet. Stir until well-combined. Once liquid has been absorbed add in the remaining ½ cup creamy portobello soup and cook until mixture is thick and creamy. Season with salt and pepper to taste. Serve warm with parsley and chives as a garnish.

Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 174
  • Sugar: 1g
  • Fat: 4g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 6g

If you do decide to try out the recipe (or any recipes here on EBF for that matter) please let me know by coming back to leave a comment or sharing a photo on Facebook or Instagram. Just tag me (@eatingbirdfood) so that I see it.  It literally makes my day when I see that someone has used an EBF recipe.

  • Imagine soups can be found at most grocery stores. If you’re a Kroger shopper, visit Kroger.com to download a $1 off coupon on Imagine® Creamy Soups to your Kroger Plus Card.
  • Not a Kroger shopper? Visit imaginefoods.com to check out all 20 creamy and delicious flavors, as well as a $1 off coupon.

This post is sponsored by Imagine Foods and I was compensated to create this recipe. As always, opinions are my own. Thank you for supporting the brands that make EBF possible. 

This post may include affiliate links. Thank you for your support.

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Recipe rating

    17 comments
    1. Mickey
      April 3, 2015 AT 4:16 pm

      Thanks- love your blog

    2. Mickey
      April 3, 2015 AT 1:10 pm

      so did I miss a step – just put the kale mix in with the quinoa-just this is something new for me.

      1. Brittany Mullins
        April 3, 2015 AT 3:46 pm

        Hi Mickey. Sorry if it’s confusing. Once the quinoa is done cooking you put the skillet with the kale back on the heat and add your quinoa.

    3. alison
      April 1, 2015 AT 2:04 am

      I tried this recipe and was so happy with the end product. Everyone devoured! A new favorite. Thank you!

    4. Monique @ Ambitious Kitchen
      March 30, 2015 AT 9:08 pm

      I’ve been on a mushroom kick lately. Surprisingly I’ve never had it as a soup but now I’m going to look for this. I just had Trader Joe’s Truffle Mushroom pizza for dinner. ZING!

      1. Brittany Mullins
        March 31, 2015 AT 10:59 am

        I love mushrooms, but Isaac doesn’t like them so I don’t use them in my cooking as much as I’d like. Oh man, that pizza sounds delish!

    5. Jenny
      March 25, 2015 AT 9:52 pm

      I got all the ingredients today, making this on Thursday!! Can’t wait!

      1. Brittany Mullins
        March 26, 2015 AT 8:11 am

        Yay! Can’t wait to hear what you think of it.

    6. Karen
      March 25, 2015 AT 7:09 pm

      I just made this for dinner tonight and its another winner. I just love you, you have enriched my meals (and snacks) so much!!!

      1. Brittany Mullins
        March 26, 2015 AT 8:12 am

        Hooray! So glad you enjoyed it, Karen. Thanks for such a sweet comment — you made my day. 🙂

    7. danicaliforniacooks
      March 24, 2015 AT 11:59 pm

      Quinoa risotto?! This I have to try!

    8. Arman @ thebigmansworld
      March 24, 2015 AT 11:40 pm

      Brittany this looks delicious! I need to embrace the quinoa again- I’ve been obsessing over couscous!

    9. cleaneatingveggiegirl
      March 24, 2015 AT 2:39 pm

      I just recently started eating gluten-free, so I am so excited to see GF recipes! Thanks for sharing. I am pinning it for later 🙂

    10. Strength and Sunshine
      March 24, 2015 AT 1:12 pm

      This looks fantastic Brittany! Love that it’s vegan!

    11. Erin @ Her Heartland Soul
      March 24, 2015 AT 12:18 pm

      Omg this looks fabulous! My husband would LOVE this!

    12. Alyssa @ Life of bLyss
      March 24, 2015 AT 11:09 am

      YEAH, she did! Two big thumbs up, and I just finished off my leftovers of it last night. 😉 Your tupperware is clean!

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