Advertisement
2
Easy
45 min
By Carla Snyder
Published 2016
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.