Quinoa Risotto with Arugula and Parmesan
Elevate your weeknight dinner with this creamy and nutritious Quinoa Risotto with Arugula and Parmesan, a lighter, protein-packed twist on the Italian classic. This one-pan recipe swaps traditional Arborio rice for quinoa, creating a velvety texture infused with savory notes of garlic, shallots, and dry white wine. Simmered in warm vegetable broth, the quinoa achieves a rich and creamy consistency, perfectly balanced by the peppery bite of fresh arugula and the umami depth of Parmesan cheese. A touch of butter and bright lemon juice rounds out the flavors, while a sprinkle of parsley adds a fresh, vibrant finish. Ready in just 40 minutes, this healthy, gluten-free dish is perfect as a main course or a sophisticated side, ideal for both busy evenings and special gatherings.
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Recipe Information
Ingredients
- 1 cup quinoa
- 3.5 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 0.5 cups dry white wine
- 4 cups baby arugula
- 0.5 cups Parmesan cheese, grated
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove its natural bitter coating, then set it aside to drain.
In a medium saucepan, heat the vegetable broth over low heat to keep it warm while cooking the quinoa.
In a large, deep skillet, heat the olive oil over medium heat. Add the chopped shallot and cook for 2-3 minutes until softened and translucent.
Add the minced garlic to the skillet and sauté for 30 seconds, stirring constantly to prevent burning.
Add the rinsed quinoa to the skillet and stir to coat it in the olive oil, shallots, and garlic. Toast the quinoa for 1-2 minutes for added flavor.
Pour in the dry white wine and cook for 1-2 minutes until it has mostly evaporated, stirring occasionally.
Begin adding the warm vegetable broth, one ladleful (approximately 1/2 cup) at a time, stirring frequently. Allow the quinoa to absorb the liquid before adding the next ladleful. Continue this process until the quinoa is tender and creamy, which will take about 20-25 minutes.
Once the quinoa is fully cooked and most of the liquid is absorbed, reduce the heat to low. Stir in the arugula and allow it to wilt for 1-2 minutes.
Add the grated Parmesan cheese, butter, and lemon juice. Stir until the cheese is melted and the mixture is creamy.
Season with salt and freshly ground black pepper, adjusting to taste.
Remove the skillet from the heat and let the risotto rest for 2 minutes before serving.
Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 11.0 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1518 mg | 32% | |
*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.
