Red Quinoa Risotto with Asparagus and Parmesan

Preparation info
  • Serves


    • Difficulty


    • 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.


  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1 onion


  1. 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