Fresh Spring Onion and Quinoa Risotto
Creamy, vibrant, and packed with wholesome goodness, this Fresh Spring Onion and Quinoa Risotto is a modern twist on a classic Italian favorite. Made with nutrient-rich quinoa instead of traditional rice, this dish delivers a light yet satisfying texture, perfect for health-conscious food lovers. The delicate flavor of sautéed spring onions, both their earthy whites and fresh green tops, complements the rich combination of white wine, Parmesan cheese, and a zing of lemon zest. With warm vegetable stock stirred in gradually to create a luscious, velvety consistency, this risotto is as comforting as it is elegant. Ready in just 35 minutes, this gluten-free recipe is ideal for a quick weeknight dinner or an impressive meal for entertaining. Don't forget the garnish of extra Parmesan and parsley for a beautiful finishing touch!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 3 cups Vegetable stock
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 6 stalks Spring onions (sliced, white and green parts separated)
- 2 Garlic cloves (minced)
- 1 cup White wine
- 2 tablespoons Fresh parsley (chopped)
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve and set aside.
In a medium saucepan, heat the vegetable stock over low heat. Keep it warm while you cook the risotto.
In a large skillet or saucepan, heat 1 tablespoon of olive oil and the butter over medium heat.
Add the white parts of the spring onions and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Add the rinsed quinoa to the pan and stir to coat it with the fragrant oil and aromatics, cooking for 1-2 minutes.
Pour in the white wine and cook, stirring frequently, until most of the liquid has been absorbed, about 2-3 minutes.
Ladle warm vegetable stock into the quinoa, one-half cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Repeat until the quinoa is tender and creamy, about 15-20 minutes.
Stir in the green parts of the spring onions, fresh parsley, and lemon zest. Cook for an additional 2 minutes to heat through.
Remove the pan from heat and stir in the grated parmesan cheese. Taste and adjust seasoning with salt and black pepper, as needed.
Drizzle the remaining 1 tablespoon of olive oil over the risotto and give it a final stir for extra creaminess.
Serve hot, garnished with additional parmesan, parsley, or a sprinkle of green onion tops, if desired.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1598 mg | 69% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.2 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 714 mg | 55% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
