Parmesan Herb Quinoa Risotto Recipes

PARMESAN HERB QUINOA RISOTTO

Steps:

• Heat vegetable broth in the microwave until hot but not boiling, about 2 minutes. Cover and set aside.
• Heat 1 tablespoon olive oil in a saucepan over medium heat, and add the onion. Cook until onion is softened, about 2 minutes.
• Add the quinoa and cook until lightly browned and toasted, stirring often, about 1 minute.
• Add the wine and stir until well combined. Simmer, stirring frequently, until wine is reduced, about 2 minutes.
• Add about 1/2 cup of the vegetable broth. Stir and allow the broth to lightly simmer until reduced.
• When most of the broth is cooked away, add another 1/2 cup of vegetable broth. Repeat this process until quinoa is tender and al dente, about 10 minutes.
• Meanwhile, as quinoa cooks, heat 1 tablespoon olive oil in a sauté pan over medium heat.
• Add the asparagus and thyme and cook until asparagus is heated but still lightly crisp, about 2 minutes.
• Add the corn and chopped arugula, and season with salt and pepper. Cook until corn is heated through and arugula is wilted, about 1 minute.
• Add asparagus and corn mixture to the saucepan containing the cooked quinoa. Add 1 tablespoon olive oil and grated parmesan. Stir until well combined and season thoroughly with salt and pepper.
• Top with fresh chopped chives, and serve.

CREAMY QUINOA RISOTTO

Steps:

• 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.

QUINOA RISOTTO WITH ARUGULA AND PARMESAN

Steps:

• In a large saucepan over a medium flame, heat the olive oil. Add the onion and saute until it is soft and translucent, approximately 4 minutes. Add garlic and the quinoa and cook for approximately 1 minute, stirring occasionally. Do not let the garlic brown.
• Add stock to vegetables and quinoa, bring to a boil. Reduce heat to low and simmer approximately 12 minutes or until quinoa is almost tender to the bite and slightly hard in the center.
• To the brothy mixture stir in the arugula, carrot and mushrooms. Simmer this until quinoa grains have turned from white to translucent, approximately 2 minutes longer.
• Stir in cheese, season with salt and pepper, and serve immediately.