Spring Quinoa Risotto
You won't even miss the rice in this protein-packed spring quinoa risotto with parmesan, spinach, and peas.
Servings 5 -6
- 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
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.
Loosely adapted from this recipe from Kitchen Confidante.
Serving: 1/5 recipe | Calories: 320kcal | Carbohydrates: 41g | Protein: 12.5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 522mg | Fiber: 5g | Sugar: 2g