Print
Spring Quinoa Risotto | Dietitian Debbie Dishes

Spring Quinoa Risotto

  • Author: Deborah Davis
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 5-6 1x
  • Category: Side Dish
  • Cuisine: Vegetarian, Italian

Description

You won’t even miss the rice in this protein-packed spring quinoa risotto with parmesan, spinach, and peas.


Ingredients

  • 1/2 yellow onion, chopped
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup chopped button mushrooms
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1 1/2 cup quinoa, rinsed well
  • 2 cups vegetable broth
  • 1/8 teaspoon thyme
  • 2 handfuls (~3 cups) fresh spinach
  • 1 cup frozen or fresh peas
  • 1/2 cup shredded parmesan

Instructions

  1. Melt butter in a large saucepan and add onion.
  2. Saute 3-5 minutes or until translucent.
  3. Add garlic and mushrooms. Sauté 2-3 minutes or until some of the moisture form the mushrooms is cooked off.
  4. Add the olive oil and quinoa. Stir and cook another 1-2 minutes to lightly toast the quinoa.
  5. Add the white wine and cook until evaporated.
  6. Add broth 1 cup at a time, cooking until broth is evaporated between each cup.
  7. Add thyme, spinach, and peas. Cook 2 minutes or until spinach wilts.
  8. Add the parmesan cheese and stir until melted.
  9. Serve with additional shredded parmesan.

Notes

Loosely adapted from this recipe from Kitchen Confidante.


Nutrition

  • Serving Size: 1/5 recipe
  • Calories: 320
  • Sugar: 2 g
  • Sodium: 522 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Carbohydrates: 41 g
  • Fiber: 5 g
  • Protein: 12.5 g
  • Cholesterol: 14 mg