Quinoa Risotto With Arugula And Parmesan Recipes

CREAMY QUINOA RISOTTO

Just as creamy and delicious as traditional risotto...but it's actually healthy!

Provided by SugarJ85

Categories 100+ Everyday Cooking Recipes

Time 50m

Yield 4

Number Of Ingredients 11

Creamy Quinoa Risotto image

Steps:

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.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 30.8 g, Cholesterol 36.8 mg, Fat 15.5 g, Fiber 3.4 g, Protein 10.3 g, SaturatedFat 8.4 g, Sodium 199 mg, Sugar 1.2 g

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

ARUGULA RISOTTO

A delicious way to use arugula outside of salads or pastas. This risotto recipe uses only one pot and is especially great in early spring or late fall when arugula is abundant.

Provided by thespoonful

Categories Main Dish Recipes Rice Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Arugula Risotto image

Steps:

Finely chop arugula and set aside.
Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.

Nutrition Facts : Calories 653.8 calories, Carbohydrate 102.8 g, Cholesterol 19.7 mg, Fat 18.3 g, Fiber 3.6 g, Protein 12.1 g, SaturatedFat 5.9 g, Sodium 856.8 mg, Sugar 6.4 g

Ingredients

6 cups loosely packed arugula, or more to taste
3 tablespoons olive oil
2 cups Arborio rice
½ cup finely chopped yellow onion
½ cup white wine
6 cups vegetable broth
¼ cup grated Parmesan cheese
2 tablespoons butter
1 pinch salt and freshly ground black pepper to taste