A savory-sweet take on a classic risotto with chewy chunks of apricots, meaty mushrooms and a hint of nutmeg.

Creamy Risotto With Apricots and Baby Bella Mushrooms [Vegan]


Cooking Time




  • 3 tablespoons olive oil + 1 teaspoon olive oil
  • 2 medium onions, chopped
  • 1 1/2 cups dry quinoa (or 3 cups cooked quinoa)
  • 1/2 cup dry white wine
  • 5 cups vegan broth
  • 1 cup dried apricots, sliced
  • 1 1/2 cups baby bella or crimini mushrooms, sliced thinly
  • 1 teaspoon sea salt
  • 1 teaspoon nutmeg


  1. Heat 3 tablespoons oil and onions in a large pot, cooking about 20 minutes to caramelize.
  2. Add quinoa and stir to coat. Add wine and wait for quinoa to absorb it (about 1-2 minutes).
  3. ***If using dry quinoa: Add one cup of broth at a time until absorbed, then add 1 teaspoon salt + an additional 1/2 cup of water. Cover the pot and bring it to a boil. Proceed to Step #4.
  4. ***If using pre-cooked quinoa, use half the amount of broth, skip the water and leave heat at a low simmer. Skip to step #5.
  5. Once boiling, reduce heat to a simmer and cook about ten minutes until water is absorbed.
  6. Add apricots and nutmeg, and stir to combine. Let sit over low heat, adding 1/4 cup of water every few minutes while you stir to prevent the mixture from sticking and encourage the grains to take up the liquid.
  7. While this cooks together, heat 1 teaspoon oil in a pan and sautee mushrooms until cooked through and they've reabsorbed their water (about 15 minutes).
  8. Transfer mushrooms to quinoa pot. Remove from heat.
  9. Stir to combine and serve.

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