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Red Quinoa Risotto with Asparagus and Parmesan
- Serves
2
- Difficulty
Easy
- Ready in
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.
Ingredients
1 Tbsp 1 Tbsp 1
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
Photos
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