Description
Just as creamy and delicious as traditional risotto…but it’s actually healthy!
Ingredients
- 1 cup quinoa
- 5 cups chicken broth, or as needed
- 3 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon heavy whipping cream
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- salt and freshly cracked black pepper to taste
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4