- 1 cup quinoa
- 5 cups chicken broth, or as needed
- 3 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon heavy whipping cream
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- salt and freshly cracked black pepper to taste
- 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.
06/27/2019
recipepes.com
creamy quinoa risotto, recipe
PT15M
PT1H
5
455 calories
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