Spring Quinoa Risotto

Having a sick puppy is the worst. Will and I boarded our dog Honey while we were in New York City last week and she came down with the canine flu/kennel cough that is spreadin-for-dogs/”>frankincense and cancer as well, with studies saying it can kill tumours in dogs, so it seems it is a bit of a cure-all! Hopefully, she’ll be on the mend soon though. Poor pup!

In other news, I stayed busy in the kitchen over the last few days of my leave developing some new recipes to share! This risotto recipe was a real winner. Who knew that quinoa could make such a creamy, delicious risotto? White wine, mushrooms, butter, and garlic add tons of flavor while peas and spinach add a bit of spring-y green and nutrients to this dish. I can’t wait to remake this dish again and again this spring!

Spring Quinoa Risotto

Created by: Deborah Davis

Course Side Dish

Cuisine Italian, Vegetarian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

5 -6

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

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Ingredients

  

1x2x3x

• 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

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

Notes

Loosely adapted from this recipe from Kitchen Confidante.

Nutrition

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

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