Quinoa risotto
Indulge in a savory Quinoa Risotto featuring wholesome quinoa, rich chicken broth, aromatic white wine, and a medley of garlic, onions, peas, and mushrooms. Perfect for a hearty and delicious meal.
- 02 May 2024
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
Quinoa risotto is a delicious and healthy twist on the traditional Italian dish. This recipe combines the nutty flavor of quinoa with the rich taste of mushrooms, the sweetness of peas, and the aromatic blend of garlic and onions. Not only is it easy to prepare, but it also provides a nutritious meal packed with protein and fiber.
Ingredients:
Instructions:
- Rinse the quinoa under cold water in a fine mesh sieve to remove any bitterness. Drain well.
- Heat a tablespoon of olive oil in a large skillet or pot over medium heat.
- Add the finely chopped onion and cook for about 3-4 minutes until it turns translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to let it burn.
- Add the rinsed quinoa to the skillet with the onions and garlic. Stir well to coat the quinoa with the oil and aromatics.
- Pour in the white wine. Increase the heat to medium-high and let the wine simmer for about 3-4 minutes until most of the liquid has evaporated.
- Pour in the chicken broth to the skillet. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer.
- Cook for about 15-20 minutes, or until the quinoa is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- While the quinoa is cooking, heat another tablespoon of olive oil in a separate pan over medium heat.
- Add the sliced mushrooms and cook for about 5-7 minutes until they are golden and tender.
- Season the mushrooms with a pinch of salt and pepper.
- Stir the cooked mushrooms and peas into the quinoa mixture.
- Continue to cook for another 5 minutes, allowing the flavors to meld together and the peas to heat through.
- Taste the risotto and add salt and pepper as needed.
- If the risotto is too thick, you can add a bit more chicken broth or water to reach your desired consistency.
- Serve the quinoa risotto hot, garnished with freshly grated Parmesan cheese and chopped fresh herbs like parsley (optional).
Tips:
- Rinse Quinoa: Rinse the quinoa under cold water before cooking to remove its natural coating, called saponin, which can make it taste bitter.
- Use Warm Broth: Keep the chicken broth warm while adding it to the quinoa mixture. This helps in maintaining a consistent cooking temperature and results in a creamy texture.
- Sauté Aromatics: Sauté the garlic and onion until they're soft and fragrant before adding the quinoa. This enhances the overall flavor of the dish.
- Deglaze with Wine: Add the white wine to deglaze the pan after sautéing the aromatics. This adds depth to the flavor profile of the risotto.
- Cook Until Tender: Simmer the quinoa until it is tender and has absorbed all the liquid. Stir occasionally to prevent sticking and ensure even cooking.
- Add Veggies Last: Add the peas and mushrooms towards the end of the cooking process. This ensures they maintain their texture and vibrant color.
Your quinoa risotto is now ready to be enjoyed! This dish makes for a satisfying and hearty meal while offering a healthy alternative to traditional rice-based risottos. Serve it hot and savor the unique flavors brought together in this wholesome recipe.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 4.68g | 3% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 2.75g | 7% |
| Sugar 3.35g | 3% |
| Fat | |
| Fat 0.97g | 1% |
| Saturated 0.13g | 0% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 20ug | 2% |
| Choline 24mg | 4% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 1.80mg | 11% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.04ug | 2% |
| Vitamin C 4.54mg | 5% |
| Vitamin E 0.29mg | 2% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 1.34mg | 12% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 300mg | 9% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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