Just as creamy and delicious as traditional risotto...but it's actually healthy!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Rinse quinoa twice and drain well.

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  • 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.

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

324 calories; 15.5 g total fat; 37 mg cholesterol; 199 mg sodium. 30.8 g carbohydrates; 10.3 g protein; Full Nutrition


Reviews (5)

Read All Reviews

Most helpful positive review

Rating: 5 stars
09/26/2016
This is time consuming like all risotto but is well worth it. I wouldn't change a thing.
(2)

Most helpful critical review

Rating: 5 stars
09/26/2016
This is time consuming like all risotto but is well worth it. I wouldn't change a thing.
(2)
5 Ratings
  • 5 star values: 5
Rating: 5 stars
09/26/2016
This is time consuming like all risotto but is well worth it. I wouldn't change a thing.
(2)
Rating: 5 stars
03/22/2017
I added mushrooms!
Rating: 5 stars
03/11/2019
I was so impressed by this recipe! Next time I will dilute the chicken broth, as it became too salty as it was absorbed, but otherwise I was very pleased and will definitely make again.
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Rating: 5 stars
03/05/2018
Excellent! I wasn t sure but in the end.... very happy with the result.
Rating: 5 stars
07/31/2017
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 spinach near the end. And served it with Parmesan on the table not mixed in. While I'm sure the changes I made may have reduced the depth of flavor it was still rich flavorful and enjoyed by all. Makes me think this may become the basis for numerous variations (asparagus or mushrooms or...).
Rating: 2 stars
04/16/2019
The chicken broth overwhelmed all other flavors. If I make it again, I need to dilute the broth.
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