Creamy Quinoa Risotto
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Quinoa5 cups
Chicken Broth (or as needed)3 tbsps
Unsalted Butter1 small
Yellow Onion (chopped)2 cloves
Garlic (minced)1 cup
White Wine (dry)1 tbsp
Heavy Whipping Cream1 tsp
Marjoram (dried)1 tsp
Dried ThymeDirections:
1
Rinse quinoa twice and drain well
2
Pour chicken broth into a saucepan; bring to a boil
3
Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes
4
Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes
5
Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes
6
Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes
7
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
8
You may not use all the chicken broth
9
Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper
10
Add a splash of chicken broth to make quinoa more creamy, if desired