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    You are in: Home / Recipes / Quinoa Risotto Recipe
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    Quinoa Risotto

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Mary Hallen's Note:

    Quinoa is an ancient grain unusually full of nutrients. Very nutty flavor.

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    Units: US | Metric


    1. 1
      Place quinoa in strainer and rinse thoroughly, drain.
    2. 2
      Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes) Remove from pan and set aside.
    3. 3
      Increase heat to med-high.
    4. 4
      Melt butter and add onion and 2 Tab water.
    5. 5
      Cook, stir often, until onion is soft.
    6. 6
      (Add water 1 tbs at a time if seems dry) To pan add broth, milk, quinoa, (if using dried sage add here).
    7. 7
      Bring to boil, stir often.
    8. 8
      Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes) Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces.
    9. 9
      Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed (5 minutes). Reduce heat and stir often until mixture thickens.
    10. 10
      Remove pan from heat and gently stir in fontina cheese and chopped fresh sage.
    11. 11
      Let stand until cheese is melted.
    12. 12
      Transfer to a shallow serving dish.
    13. 13
      Top with Parmesan.

    Ratings & Reviews:

    • on July 10, 2010


      Very easy to make and delicious. I added a bit of salt. pepper, onion and garlic powder to mine. I will make this again, thanks for sharing this recipe.

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    • on October 13, 2007


      I have made this many times and usually use whatever cheese I have in the fridge at the time rather than fontina or parmesan. This has a delicious. nutty flavor, is filling, and makes great leftovers!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2007


      I liked this recipe to some degree but I discovered that I really don't like sage in the process. I think it tastes a bit like dirt. With a different spice I may have enjoyed it more. Anyway, I added mushrooms with the onions, which were fantastic, one of my favourite parts, and had to use broccoli instead of asparagus because my grocery store was out. The flavour was fine but something about the broccoli texture put me off: I think I didn't cut the pieces small enough. I found that it kept running dry so I had to keep adding more and more water. I will probably try it again sometime because I really like quinoa, but it probably would be better as stated with asperagus instead of broccoli.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Quinoa Risotto

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 378.0
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 4.8 g
    Cholesterol 24.0 mg
    Sodium 310.3 mg
    Total Carbohydrate 53.0 g
    Dietary Fiber 5.5 g
    Sugars 4.9 g
    Protein 18.5 g

    The following items or measurements are not included:

    vegetable broth

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