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Quinoa Risotto

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PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Quinoa Risotto
Ingredients
  • 1 cup quinoa
  • 5 cups chicken broth, or as needed
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon heavy whipping cream
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • salt and freshly cracked black pepper to taste
Instructions
1
Wash and rinse the quinoa thoroughly to remove any impurities, then drain it well to prevent excess moisture.
2
Fill a saucepan with chicken broth and put it on the stovetop to bring to a rolling boil.
3
In a separate saucepan, melt butter over medium-high heat and sauté the onion until it becomes soft and fragrant, taking about 5 minutes. Add garlic to the mixture and continue cooking until the onion is tender.
4
Mix the cooked onion with quinoa, stirring constantly to ensure even distribution of flavors. Allow the quinoa mixture to toast slightly and absorb any available oil, taking approximately 3 minutes.
5
Gradually pour wine over the quinoa mixture and stir continuously until all the liquid has been absorbed, approximately 5 minutes. Repeat this process by ladling 1/2 cup of chicken broth over the quinoa mixture, stirring constantly until absorbed, and repeat this step 3 to 5 times.
6
As the quinoa mixture cooks, continue adding chicken broth in 1/2 cup increments until it reaches a tender and slightly burst consistency, approximately 20 minutes. Be mindful of the amount of broth used to avoid excess moisture.
7
Mix Parmesan cheese with a small amount of cream, then combine it with the cooked quinoa mixture. Season with marjoram, thyme, salt, and pepper to taste.
8
If desired, add a splash of chicken broth to the quinoa mixture to enhance its creaminess.