Quinoa Risotto: Try Our Varied Recipes

Quinoa, this little pseudo-cereal, is all good. It is eaten both hot and cold, and it can be prepared as a salad or as a main course, to serve it as an accompaniment or even to concoct a dessert. Ideal for all kinds of light, delicious and healthy dishes, quinoa is an ingredient that easily integrates into our seasonal culinary preparations. And since the time has come to go light mode, there is nothing better than experimenting with quinoa recipes. To get you started, we're going to offer you a variety of quinoa risotto recipes. Risotto is a flagship Italian dish that is popular and loved around the world for its versatility. Personalizing the recipe with quinoa and your favorite ingredients is a great idea to offer you much lighter and healthier dishes that are just as tasty!On your forks!

Mushroom Quinoa Risotto Recipe

Ingredients:

• 200 g of button mushrooms, shiitake or others

• 1 onion

• 1 tbsp. teaspoon olive oil

• 80 g quinoa

• 80 g red quinoa

• 1 tsp. pepper

• 1 tsp. teaspoon salt

• 500 ml vegetable broth

• 200 ml soy cream

Method of preparation:

1. Wash the mushrooms, dry them and slice them.

2. Chop the onion.

3. In a sauté pan, brown the onion and mushrooms in the oil.

4. In the meantime, rinse the quinoa and add it to the skillet.

5. Salt and pepper and add half the broth.

6. Simmer for about 40 minutes, stirring occasionally.

7. As soon as the broth is absorbed, add more to continue cooking.

8. Repeat until the quinoa is tender but crunchy.

9. When the quinoa is ready and the broth has been completely absorbed, add the soy cream.

10. Stir and it's ready!

Quinoa risotto with vegetables and white beans

Ingredients:

• 5-6 cups of cauliflower or broccoli florets, or a mixture of both

• 2 tbsp. soup + 2 tbsp. extra virgin olive oil

• Salt and pepper to taste

• 2 cups cannellini beans or white beans

• 1 tsp. tablespoon of fresh lemon juice

• 1 pinch of nutritional yeast or Parmesan cheese

• 2 and 1/3 cups (575 ml) vegetable or poultry broth

• 4 small shallots, finely chopped

• 2 tbsp. chopped fresh thyme leaves

• 1 cup (250 g) rinsed quinoa

• ½ cup chopped fresh flat- leaf parsley

• 1 drizzle of extra virgin olive oil

• Grated Parmesan (optional)

Preparation:

1. Preheat the oven to 200 ° C. Line a baking sheet with parchment paper and set aside.

2. Place the florets on the baking sheet. Water them with 1 tsp. tablespoons of olive oil and season with salt and pepper. Mix to coat the florets well.

3. Roast the florets for 20-25 minutes, turning occasionally, or until the edges are evenly golden and crisp. Set aside.

4. While waiting for the florets to roast, put in the bowl of a mixer the white beans, lemon juice, nutritional yeast, 2 tbsp. olive oil and 1/3 cup of the broth. Reduce everything to a smooth and creamy puree. Book.

5. Heat the remaining tablespoon of olive oil in a saucepan. Add the shallots and sauté until translucent, about 4 minutes. Add the fresh thyme and stir until the mixture smells good, about 1 minute.

6. Add the rinsed quinoa and toss to coat it with the oil, herbs and shallots. Add the remaining 2 cups of broth and stir. Bring to a boil, then simmer until the quinoa has absorbed most of the liquid, about 13 - 15 minutes.

7. Scrape the mashed beans back into the pot and stir to combine. The quinoa should have a creamy consistency. If it feels dry, add more broth.

8. Season the quinoa risotto with salt and pepper. Add half the parsley to the pot and stir to combine.

9. Divide the risotto among 4 bowls. Top all risotto portions with the crispy roasted florets and remaining parsley. Drizzle with olive oil and sprinkle with Parmesan. Serve hot.

Beetroot vegan quinoa risotto with parsnip crisps

Ingredients:

• 1 ½ tsp. tablespoons oil

• ½ vegetable stock cube

• 1 onion

• 200 g beet

• 2 cloves of garlic

• 2 tbsp. 1 teaspoon pumpkin seeds

• 300 g parsnips

• 30 g coconut cream

• 80 g quinoa

• 80 g spinach

• 1 medium handful of fresh dill

Instructions:

1. Preheat the oven to 200 ° C and boil a kettle of water.

2. Dissolve the half of the vegetable broth in a 400 ml pitcher of boiling water.

3. In a bowl, dissolve the coconut cream with 40 ml of boiling water to make a sauce.

4. Finely chop the garlic or mash it. Cut the onion into small cubes. Peel and grate the beetroot. Peel and cut the parsnips very finely. Finely chop the dill.

5. Heat 1 tsp. of oil in a medium saucepan. Sauté the garlic and onion for a few minutes, then add the grated beetroot. Stir and leave on the fire for another 3 minutes.

6. Rinse the quinoa with cold water, then add it to the pot, stirring frequently for 2 minutes.

7. In the meantime, place the parsnips on a baking sheet and drizzle them with half a tablespoon of oil. Bake for 15 minutes until crispy.

8. Pour the vegetable broth into the pot, stir and simmer for 15 minutes. Then add the spinach and cook for another 2 minutes until the quinoa is cooked.

9. If necessary, add more boiling water.

10. When cooked, add half the dill and stir.

11. Divide the beet quinoa risotto between two hot plates, top with coconut sauce, sprinkle with pumpkin seeds and parsnip chips. Sprinkle with the remaining dill.

Quinoa risotto with saffron, Hokkaido pumpkin and chickpeas

Ingredients:

• ½ sweet Hokkaido pumpkin

• 200 g of chickpeas

• Salt

• Olive oil

• 2 small red onions

• 1 clove of garlic

• 5 threads of dark red saffron

• 1 tbsp. turmeric

• 200 g of quinoa

• 100 ml of white wine

• 500 ml of vegetable broth

• 1-2 tbsp. pumpkin seeds

Method of preparation:

1. Preheat the oven to 180 ° C.

2. Remove the seeds from the pumpkin and cut it in half with a sharp knife.

3. Put the pumpkin pieces in a baking dish, sprinkle them with olive oil, salt and pepper. Bake for 30 - 35 minutes.

4. In another baking dish, put the chickpeas and pour a little olive oil over it, sprinkle with salt and pepper, then bake for 30 minutes. Reheat the vegetable broth and keep it warm over low heat.

5. Chop the onion and garlic and brown them in a pan with 2 tbsp. tablespoons of olive oil. Cook them for 3 minutes or until translucent, then add the saffron, turmeric and quinoa. Cook for 1 - 2 minutes, stirring constantly. Add the wine and let it evaporate.

6. Pour in the broth and simmer until the liquid is almost completely absorbed, about 15-20 minutes, stirring occasionally.

7. Add the pumpkin and chickpeas.

8. Mix everything together and season with salt and pepper. Sprinkle with pumpkin seeds before serving.

* Follow the link and discover our selection of pumpkin-based recipes.

Quinoa risotto with shrimps

Ingredients:

• 500 g of quinoa

• 300 g of shrimp

• 2 medium onions

• 2 cloves of garlic

• 2 cubes of chicken stock

• 100 ml of orange juice

• 40 g of fresh ginger

• 2 candied lemons

• 2 tbsp. teaspoon curry powder

• Coriander

• Olive oil

• Salt and pepper

Preparation:

1. Peel and chop the onion, garlic cloves, ginger and candied lemons.

2. Rinse the quinoa under cold water and drain it.

3. Heat 500 ml of water and dilute the stock cubes in it. Book.

4. In a non-stick sauté pan with 1 tbsp. coffee oil, brown the onion, garlic, ginger and candied lemon for a few minutes. Add the quinoa and brown for two minutes, stirring constantly. Pour a ladle of broth and wait until completely absorbed. Then add a new ladle of broth. Repeat this operation until all the broth is used up.

5. While the risotto is cooking, shell the shrimps and fry them for two minutes over high heat and dry. Then add the orange juice. Let reduce until the shrimp begin to caramelize.

6. Serve immediately.

* Are you looking for recipes with shrimp? Find out by following the link provided.

Quinoa risotto with asparagus

Ingredients:

• 1 ½ cups of vegetable broth

• 4 tbsp. tablespoons extra virgin olive oil

• 2 shallots, minced

• 1 cup quinoa

• 2/3 cup dry white wine

• 180 g asparagus, cut into small pieces

• 1/3 cup sweet corn kernels frozen

• 1 tbsp. chopped fresh thyme

• ½ cup grated Parmesan

Method of preparation:

1. Heat the vegetable broth in a casserole dish over medium high heat. Cover and set aside.

2. In a saucepan, heat 1 tsp. olive oil and sauté the chopped shallot in it, until softened, about 2 minutes. Then add the quinoa and cook for a few minutes, stirring constantly.

3. Pour in the white wine, stir and simmer until the wine is reduced.

4. Using a ladle, pour in enough heated vegetable broth to cover the quinoa evenly. Stir and simmer the broth until it is reduced.

5. As soon as the broth is almost absorbed, add more. Repeat until the quinoa is tender and al dente.

6. Meanwhile, heat 1 tbsp. tablespoon olive oil in a sauté pan, pour in the asparagus and cook until hot but still crisp, about 2 minutes. Add the corn and thyme and season with salt and pepper. Stir until combined and cook until corn is heated through, about 2 minutes. Remove from the heat and set aside.

7. When the quinoa is cooked, remove the pot from the heat. Add the asparagus mixture, 2 tbsp to the quinoa. tablespoons olive oil and grated Parmesan. Stir until the Parmesan is melted and everything is well combined. Season with salt and pepper. Here !

* Discover our recipes with light, easy and delicious asparagus!

Quinoa risotto with chicken, mushrooms and spinach

Ingredients:

• 2 chicken breast fillets

• 1 tbsp. tablespoons olive oil

• 500 g small mushrooms, sliced

• 2 spring onions, finely chopped

• 1 large clove of garlic, crushed

• 3 sprigs of thyme, leaves stripped

• 3 cups of chicken or vegetable broth without salt

• 1 ½ cups white quinoa, rinsed

• 280 g baby spinach leaves

• 1/3 cup finely grated Parmesan cheese

• 1 large green salad, for serving

Instructions:

1. Heat half the oil in a large nonstick skillet.

2. Season the chicken and put it in the pan. Cook for 8 minutes, turning once, until golden brown and cooked through. Remove the chicken from the pan and keep it warm.

3. Heat the pan with the remaining oil. Add the mushrooms, onion, garlic and thyme and cook, 2 to 3 minutes, stirring often, until tender and golden. Transfer to a bowl.

4. In the same pan, pour the broth and bring to a boil. Add the quinoa, stirring well. Lower the heat to low, cover and simmer for 15 minutes until tender.

5. Return the mushroom mixture to the pan with the spinach and cook for 1 minute to heat and wilt the spinach.

6. Slice the chicken fillets and serve them over the quinoa risotto with grated Parmesan.

7. Serve with a good green salad.