Creamy Quinoa Risotto recipe
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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
Nutrition Info
- 323.9 caloriescarbohydrate: 30.8 gcholesterol: 36.8 mgfat: 15.5 gfiber: 3.4 gprotein: 10.3 gsaturatedFat: 8.4 gservingSize: -sodium: 199 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Creamy Quinoa Risotto
Directions
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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.