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Spring Quinoa Risotto | Dietitian Debbie Dishes
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Spring Quinoa Risotto

You won't even miss the rice in this protein-packed spring quinoa risotto with parmesan, spinach, and peas.
Course Side Dish
Cuisine Italian, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 -6
Calories 320kcal
Author Deborah Davis

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

  • 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