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Creamy Quinoa Risotto
Creamy Quinoa Risotto
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Swap arborio rice for quinoa in creamy risotto for a healthier twist on a classic dish.
Ingredients:
  • 1 cup quinoa
  • 5 cups chicken broth, or as needed
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 0.5 cup dry white wine
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tablespoon heavy whipping cream
  • 0.25 teaspoon dried marjoram
  • 0.25 teaspoon dried thyme
  • salt and freshly cracked black pepper to taste
Instructions:
  • Give the quinoa a refreshing rinse twice and ensure it is well drained.
  • In a saucepan, bring chicken broth to a boil.
  • In a separate saucepan, melt butter over medium-high heat. Saute onion and garlic until onion is soft, for about 5 minutes. Add quinoa to the onion mixture; cook and stir until quinoa is toasted and coated in oil, approximately 3 minutes.
  • Carefully drizzle wine over quinoa and cook until absorbed, approximately 5 minutes. Add 1/2 cup chicken broth, stir well, and cook until absorbed, 3 to 5 minutes. Gradually add more broth, 1/2 cup at a time, stirring often, until quinoa is tender and fluffy, about 20 minutes, adjusting the broth amount as needed.
  • Stir in Parmesan cheese and cream into the quinoa, then season with marjoram, thyme, salt, and pepper. For extra creaminess, add a splash of chicken broth to the mixture.

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