When I had a ton of leftover chopped ginger, I tossed this together, and it was a success!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 side-dish servings |
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.
- This needs to be stirred frequently like traditional risotto, but quinoa risotto has a much lower risk of burning. I recommend using a nonstick saucepan in any case.
- The leftovers are delicious — just add a little chicken broth, stir, and microwave!
- Nutrition data for this recipe includes the full amount of chicken broth. The actual amount consumed will vary.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 8 g |
| Sodium | 199 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
It was too labor intensive for the outcome. Also, the Parm cheese made it too gooey and stuck together.
Turned out great!
The chicken broth overwhelmed all other flavors. If I make it again, I need to dilute the broth.
I was so impressed by this recipe! Next time I will dilute the chicken broth, as it became too salty as it was absorbed, but otherwise I was very pleased and will definitely make again.
Excellent! I wasn’t sure but in the end…. very happy with the result.
This is a very good recipe. I had to adapt it due to guests food restrictions and it was still wonderful. I couldn’t use onions so I used three cloves of garlic. I also tossed in a handful of spinach near the end. And served it with Parmesan on the table, not mixed in. While I’m sure the changes I made may have reduced the depth of flavor, it was still rich, flavorful, and enjoyed by all. Makes me think this may become the basis for numerous variations (asparagus or mushrooms or…).
I added mushrooms!
This is time consuming like all risotto, but is well worth it. I wouldn’t change a thing.