This creamy quinoa risotto recipe is a delicious and healthy twist on traditional risotto. Made with quinoa instead of rice, this dish is packed with protein, fiber, and vitamins. The creamy texture comes from a combination of vegetable broth, parmesan cheese, and a touch of butter. Topped with sautéed vegetables, this dish is flavorful, satisfying, and perfect for a weeknight dinner or entertaining guests. Give this recipe a try, and you won't be disappointed!
Ingredients
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup chopped mushrooms
- 1 cup chopped zucchini
- 4 cups vegetable broth
- 1/2 cup grated parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions
- Rinse the quinoa under cold water and drain well.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until the onion becomes translucent.
- Add the mushrooms and zucchini to the skillet and cook until they start to soften.
- Add the quinoa to the skillet and stir to combine with the vegetables. Cook for 1 minute.
- Gradually add the vegetable broth to the skillet, about 1/2 cup at a time, stirring constantly. Allow the quinoa to absorb the broth before adding more.
- Continue adding the vegetable broth and stirring until the quinoa is cooked and has a creamy consistency, about 20-25 minutes.
- Stir in the grated parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
- Remove the skillet from heat and let the risotto sit for a few minutes to thicken.
- Serve the creamy quinoa risotto with a sprinkle of chopped fresh parsley on top.
