Creamy Quinoa Risotto

Replace arborio rice with quinoa to make a creamy and delicious quinoa risotto for a whole-grain version of the traditional meal.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 324 Calories

Ingredients

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

Recipe Instructions

Step 1

Rinse quinoa twice and drain well.

Step 2

Pour chicken broth into a saucepan; bring to a boil.

Step 3

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.

Step 4

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.

Step 5

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.