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My review
Creamy Quinoa Risotto
14 made it |
4 reviews
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SugarJ85
"Just as creamy and delicious as traditional risotto...but it's actually healthy!"
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Ingredients
50 m servings 324Original recipe yields 4 servings (4 side-dish servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Rinse quinoa twice and drain well.
- Pour chicken broth into a saucepan; bring to a boil.
- 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.
- 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.
- 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.
Footnotes
- 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
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9/26/2016
This is time consuming like all risotto, but is well worth it. I wouldn't change a thing.
3/5/2018
Excellent! I wasn’t sure but in the end.... very happy with the result.
7/31/2017
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...