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Creamy Quinoa Risotto

Rated as 5 out of 5 Stars

"Just as creamy and delicious as traditional risotto...but it's actually healthy!"
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50 m servings 324
Original recipe yields 4 servings (4 side-dish servings)


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  1. Rinse quinoa twice and drain well.
  2. Pour chicken broth into a saucepan; bring to a boil.
  3. Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.
  4. Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes. You may not use all the chicken broth.
  5. Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.


  • Cook's Note:
  • This needs to be stirred frequently like traditional risotto, but quinoa risotto has a much lower risk of burning! I recommend using a non-stick saucepan in any case.
  • Lastly, this recipe makes delicious leftovers; just add a little chicken broth, stir, and microwave!
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of chicken broth. The actual amount consumed will vary.

Nutrition Facts

Per Serving: 324 calories; 15.5 30.8 10.3 37 199 Full nutrition

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Read all reviews 4
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This is time consuming like all risotto, but is well worth it. I wouldn't change a thing.

Excellent! I wasn’t sure but in the end.... very happy with the result.

This is a very good recipe. I had to adapt it due to guests food restrictions and it was still wonderful. I couldn't use onions so I used three cloves of garlic. I also tossed in a handful of sp...

I added mushrooms!