Best 3 Quinoa Risotto With Arugula And Parmesan Recipes
Indulge in a delightful culinary journey with our exquisite quinoa risotto, a symphony of flavors that blends the nutty goodness of quinoa with the creamy richness of risotto. This versatile dish offers three exciting variations to tantalize your taste buds. Embark on a classic adventure with the traditional rendition, featuring the earthy elegance of mushrooms and the sharp bite of Parmesan cheese. For a vibrant twist, dive into the Mediterranean-inspired version, where sun-dried tomatoes and briny olives dance harmoniously with tangy feta cheese. If bold flavors call your name, embark on a spicy escapade with the adventurous chorizo and jalapeno variation, where a kick of heat mingles with the comforting embrace of Manchego cheese. Each recipe promises a unique symphony of textures and flavors, ensuring an unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
QUINOA RISOTTO WITH ARUGULA AND PARMESAN
Quinoa is native to Peru and much like wheat with a subtle nutty flavor. It adapts well to a wide variety of seasonings and will be wonderful in this risotto. To serve as a main dish, double the portions. A healthy carb and low fat recipe adapted from Mayo Clinic. com's healthy recipe section.
Provided by Cookin Mommy
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan over a medium flame, heat the olive oil. Add the onion and saute until it is soft and translucent, approximately 4 minutes. Add garlic and the quinoa and cook for approximately 1 minute, stirring occasionally. Do not let the garlic brown.
- Add stock to vegetables and quinoa, bring to a boil. Reduce heat to low and simmer approximately 12 minutes or until quinoa is almost tender to the bite and slightly hard in the center.
- To the brothy mixture stir in the arugula, carrot and mushrooms. Simmer this until quinoa grains have turned from white to translucent, approximately 2 minutes longer.
- Stir in cheese, season with salt and pepper, and serve immediately.
Nutrition Facts : Calories 160.5, Fat 5.2, SaturatedFat 1.2, Cholesterol 3.7, Sodium 271.9, Carbohydrate 23.6, Fiber 2.4, Sugar 1.4, Protein 5.9
ARUGULA RISOTTO
A delicious way to use arugula outside of salads or pastas. This risotto recipe uses only one pot and is especially great in early spring or late fall when arugula is abundant.
Provided by thespoonful
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Finely chop arugula and set aside.
- Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
- Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
- Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.
Nutrition Facts : Calories 653.8 calories, Carbohydrate 102.8 g, Cholesterol 19.7 mg, Fat 18.3 g, Fiber 3.6 g, Protein 12.1 g, SaturatedFat 5.9 g, Sodium 856.8 mg, Sugar 6.4 g
CREAMY QUINOA RISOTTO
Just as creamy and delicious as traditional risotto...but it's actually healthy!
Provided by SugarJ85
Categories 100+ Everyday Cooking Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse quinoa twice and drain well.
- Pour chicken broth into a saucepan; bring to a boil.
- Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.
- Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes. You may not use all the chicken broth.
- Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 30.8 g, Cholesterol 36.8 mg, Fat 15.5 g, Fiber 3.4 g, Protein 10.3 g, SaturatedFat 8.4 g, Sodium 199 mg, Sugar 1.2 g
Tips:
- Rinse quinoa thoroughly before cooking to remove any bitterness.
- Use vegetable broth instead of water for a more flavorful risotto.
- Add the liquid to the quinoa gradually, stirring constantly, to prevent it from becoming gummy.
- Cook the risotto until it is tender but still has a slight bite to it.
- Stir in the arugula and Parmesan cheese just before serving for a pop of freshness and flavor.
Conclusion:
Quinoa risotto is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be customized to your liking. With its nutty flavor and creamy texture, quinoa risotto is a surefire hit with everyone who tries it. Give it a try today and see for yourself how delicious it is!
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