Creamy Quinoa Risotto

Prep Time:
10 mins

Cook Time:
40 mins

Total Time:
50 mins

Servings:
4

Yield:
4 side-dish servings

Ingredients

Directions

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.

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 nonstick saucepan in any case.

The leftovers are delicious — just add a little chicken broth, stir, and microwave!

Nutrition data for this recipe includes the full amount of chicken broth. The actual amount consumed will vary.

Nutrition Facts (per serving)