Spring Quinoa Risotto Recipes

CREAMY QUINOA RISOTTO

Creamy Quinoa Risotto image

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

Provided by SugarJ85

Categories 100+ Everyday Cooking Recipes

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup quinoa
5 cups chicken broth, or as needed
3 tablespoons unsalted butter
1 small yellow onion, chopped
2 cloves garlic, minced
½ cup dry white wine
½ cup freshly grated Parmesan cheese
1 tablespoon heavy whipping cream
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
salt and freshly cracked black pepper to taste

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.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 30.8 g, Cholesterol 36.8 mg, Fat 15.5 g, Fiber 3.4 g, Protein 10.3 g, SaturatedFat 8.4 g, Sodium 199 mg, Sugar 1.2 g

QUINOA RISOTTO

Quinoa Risotto image

Make and share this Quinoa Risotto recipe from Food.com.

Provided by Mary Hallen

Categories Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups quinoa (available at health food stores)
1 teaspoon butter
1 large onion, chopped
1 cup vegetable broth
3/4 cup nonfat milk
1 1/2 teaspoons sage, chopped
8 ounces asparagus
1/4 cup fontina, shredded (can use jack too)
1/2 cup parmesan cheese, shaved

Steps:

Place quinoa in strainer and rinse thoroughly, drain.
Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes) Remove from pan and set aside.
Increase heat to med-high.
Melt butter and add onion and 2 Tab water.
Cook, stir often, until onion is soft.
(Add water 1 tbs at a time if seems dry) To pan add broth, milk, quinoa, (if using dried sage add here).
Bring to boil, stir often.
Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes) Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces.
Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed (5 minutes). Reduce heat and stir often until mixture thickens.
Remove pan from heat and gently stir in fontina cheese and chopped fresh sage.
Let stand until cheese is melted.
Transfer to a shallow serving dish.
Top with Parmesan.

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