Red Quinoa Risotto with Asparagus and Parmesan

Name: Red Quinoa Risotto with Asparagus and Parmesan
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 2
Ingredients: 1 cup [170 g] red quinoa, rinsed; ⅓ cup [80 ml] heavy cream, plus more as needed; 12 stalks asparagus, trimmed and cut into 1-in [2.5-cm] pieces, tips reserved; 2 cups [480 ml] vegetable broth, plus more as needed; 1 Tbsp minced fresh flat-leaf parsley; ½ cup [120 ml] white wine; 1 Tbsp unsalted butter; 1 onion, diced; Kosher salt; 1 garlic clove, minced; Freshly ground black pepper; ⅓ cup [10 g] grated Parmesan cheese; 1 Tbsp olive oil

Preparation info

Serves
2

Difficulty
Easy
Ready in
45 min

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Risotto is my jam. Whether made with Arborio rice, barley, or quinoa, I love the feel of hot chewy grains sliding into my belly. The spring and nutty texture of the red quinoa is a nice change of pace from the usual rice-based risottos, but you do have to add a little cream to make it creamy—not necessarily a bad thing.

Ingredients

1 Tbsp olive oil
1 Tbsp unsalted butter
1 onion

Supper
Main course
Dinner
Spring
Summer
Vegetarian
Gluten-free

Method

Heat a 12-in [30.5-cm] skillet over medium-high heat, and add the olive oil and butter. When the butter melts and sizzles, add the onion, garlic, and ½ tsp salt and cook until the onion begins to soften, about 2 minutes. Add the quinoa and stir to coat the grains with the fat. Add the wine (it will bubble up) and cook until the liquid evaporates and the pan is almost dry

Ingredients

Method

Photos