I think I’m about to make all the risotto lovers in the house really happy with this recipe.
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.
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!
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!
Cooking quinoa according to package directions with vegetable broth or water. I used 1 cup vegetable broth and 1 cup water.
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.
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.
Serving Size:1/5 of recipe
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.