Quinoa Risotto

Instead of simply boiling quinoa, take a few extra minutes to make “quinoasotto” – it’s a fluffier, tastier side dish. Quinoasotto
Yield 4-6 servings
Time 35 minutes
  • heavy saucepan with lid
  • wooden spoon
  • 2 T olive oil
  • 1 c onion, chopped
  • 1 c dry quinoa*
  • 1 t salt
  • ½ c white wine
  • 2½ c vegetable stock or water
Directions Heat the oil in the pan and add the onion. Sauté until translucent, about 5 minutes.

Add the quinoa and cook, stirring frequently, until the oil has been absorbed and the quinoa starts to color and smell toasty. Sprinkle with salt.

Quickly but carefully add the wine all at once – it will boil like crazy for a moment. Once it settles down and you’re no longer at risk of steam burns, stir occasionally.

When the wine has cooked away, add the stock and bring to a boil. Reduce heat, cover, and simmer, stirring every 5 minutes or so, until liquid has been absorbed and quinoa is fluffy.

Notes * Do you need to rinse quinoa?

Enjoy quinoa risotto plain, or turn it into a colorful quinoa pilaf.

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Quinoa risotto