Spring Quinoa Risotto
Apr 29, 2022
Complete Meal, Resistant Starch, Fiber
This recipe is a delicious and healthy spin on a traditional risotto. Following the same cooking method of gradually adding the veggie stock & stirring frequently. Quinoa is a great substitute as a healthy grain, because it maintains its creaminess and full flavor, just like traditional risotto. Real parmesan cheese is key along with veggie broth as a base instead of water. This recipe is a must try to satisfy the whole family!
- 6 cups vegetable stock
- 1/4 cup olive oil
- 1 cup yellow onion, diced
- 2 garlic cloves, minced
- Salt, to taste
- Dash red pepper flakes, optional
- 2 cups Quinoa
- 1/2 pound asparagus spears, cut into 1-inch pieces
- 1 cup zucchini, diced (1 small zucchini)
- 1 cup yellow squash, diced (1 small squash)
- 1 cup frozen or fresh peas
- 6 Tablespoons unsalted butter
- 1 cup parmesan cheese, freshly shredded or grated, more for garnish
- Optional: Parsley, chopped for garnish
- Optional Squeeze of fresh lemon juice, for garnish
- In a medium saucepan, add the vegetable stock and bring to a simmer. Then, reduce heat and keep warm over low heat for the duration of the cooking process. You can't add cold liquid to make risotto.
- Heat a large stock pan or Dutch oven over medium to medium-high heat. Add the olive oil, then, once it's warm add the onions with a generous pinch of salt and red pepper flakes. Saute for a minute, then add the garlic, cooking for an additional 2 minutes.
- Add the Quinoa to the onion mixture, stirring to coat it completely. Cook it for approximately 1 minute until toasted and any additional oil is mostly absorbed.
- Add about 1/2 cup of the warm broth. Stir the quinoa consistently, until the broth is absorbed.
- Continue the process of adding 1/2 cup broth, then stirring until it's completely absorbed until you've added approximately 4 cups of the broth. At this point, add the vegetables to the broth to begin cooking.
- Continue adding broth to the quinoa in the same way (1/2 cup, stir until absorbed, etc.), but this time transfer a whole lot of the veggies over with you in the process. The vegetables will cook both in the broth and as the risotto finishes.
- Begin testing the quinoa for doneness. Once the quinoa is fluffy, it's little tails extended, and the last addition of broth is absorbed, turn off the heat.
- Add the butter and parmesan cheese, stirring to combine and allowing both to melt.
- Serve the quinoa risotto immediately with chopped parsley as desired and additional parmesan cheese. Enjoy!