Quinoa Risotto
"Quinoa is an ancient grain unusually full of nutrients. Very nutty flavor."
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄2 cups quinoa (available at health food stores)
- 1 teaspoon butter
- 1 large onion, chopped
- 1 cup vegetable broth
- 3⁄4 cup nonfat milk
- 1 1⁄2 teaspoons sage, chopped
- 8 ounces asparagus
- 1⁄4 cup fontina, shredded (can use jack too)
- 1⁄2 cup parmesan cheese, shaved
directions
- Place quinoa in strainer and rinse thoroughly, drain.
- Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes) Remove from pan and set aside.
- Increase heat to med-high.
- Melt butter and add onion and 2 Tab water.
- Cook, stir often, until onion is soft.
- (Add water 1 tbs at a time if seems dry) To pan add broth, milk, quinoa, (if using dried sage add here).
- Bring to boil, stir often.
- Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes) Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces.
- Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed (5 minutes). Reduce heat and stir often until mixture thickens.
- Remove pan from heat and gently stir in fontina cheese and chopped fresh sage.
- Let stand until cheese is melted.
- Transfer to a shallow serving dish.
- Top with Parmesan.
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Reviews
-
Very easy to make and delicious. I added a bit of salt. pepper, onion and garlic powder to mine. I will make this again, thanks for sharing this recipe. -
I have made this many times and usually use whatever cheese I have in the fridge at the time rather than fontina or parmesan. This has a delicious. nutty flavor, is filling, and makes great leftovers! -
I liked this recipe to some degree but I discovered that I really don't like sage in the process. I think it tastes a bit like dirt. With a different spice I may have enjoyed it more. Anyway, I added mushrooms with the onions, which were fantastic, one of my favourite parts, and had to use broccoli instead of asparagus because my grocery store was out. The flavour was fine but something about the broccoli texture put me off: I think I didn't cut the pieces small enough. I found that it kept running dry so I had to keep adding more and more water. I will probably try it again sometime because I really like quinoa, but it probably would be better as stated with asperagus instead of broccoli. -
Used chicken broth instead of veggie broth and thyme instead of sage. Very good, nutty flavor. Great healthier alternative to rice or pasta. Will make again! -
Very tasty dish, I finished off the leftovers for lunch today. I didn't have any fontina so I used all parmesan. Also used a red onion as that was all I had.
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Tweaks
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Used chicken broth instead of veggie broth and thyme instead of sage. Very good, nutty flavor. Great healthier alternative to rice or pasta. Will make again!
RECIPE SUBMITTED BY
Mary Hallen
United States
Single Mom changing lifestyles and jobs AND raising two children. Wants to get back into making better food choices for her family and wants to collect one-pot receipes that save time in the kitchen and are healthy to boot.
