Quinoa Risotto Style 1
Experience the creamy decadence of "Quinoa Risotto Style 1," a wholesome twist on a classic Italian comfort dish. This recipe swaps traditional rice for nutrient-packed quinoa, delivering a rich and velvety texture while boosting your meal with extra protein and fiber. Sautéed mushrooms, fresh spinach, and a hint of garlic infuse every bite with earthy, savory flavors, while a splash of dry white wine (optional) adds a touch of elegance. Slowly simmered in warm vegetable broth, this quinoa risotto achieves its signature creaminess with the addition of grated Parmesan or nutritional yeast for a vegan alternative. Ready in just 35 minutes, this one-pan dish is perfect for weeknight dinners or impressing guests. Garnish with fresh parsley for the finishing touch, and indulge in a satisfying, gluten-free meal that doesn’t compromise on flavor or sophistication.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 0.25 cup dry white wine (optional)
- 3 cups vegetable broth, warm
- 0.5 cup parmesan cheese, grated (or nutritional yeast for vegan option)
- 1 cup mushrooms, sliced
- 1 cup spinach, fresh
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness and set aside.
Heat olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute, ensuring it doesn't burn.
Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and become golden brown.
If using white wine, pour it into the skillet to deglaze, stirring to release any stuck bits from the bottom. Let it cook until mostly evaporated, about 2 minutes.
Add the rinsed quinoa to the skillet and stir to coat it in the oil and mixture for 1-2 minutes.
Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is almost absorbed before adding the next ladle of broth. Continue this process for about 15 minutes, or until the quinoa is tender and has a creamy texture.
Stir in the fresh spinach and cook for 2 more minutes until wilted.
Remove from heat and mix in the grated parmesan cheese (or nutritional yeast for the vegan option). Stir until creamy. Taste and adjust seasoning with salt and black pepper.
Serve the quinoa risotto warm, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 7484 mg | 325% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 11.5 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1547 mg | 119% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2142 mg | 46% | |
*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.
