Quinoa Risotto Style 1

Experience the creamy decadence of "Quinoa Risotto Style 1," a wholesome twist on a classic Italian comfort dish. This recipe swaps traditional rice for nutrient-packed quinoa, delivering a rich and velvety texture while boosting your meal with extra protein and fiber. Sautéed mushrooms, fresh spinach, and a hint of garlic infuse every bite with earthy, savory flavors, while a splash of dry white wine (optional) adds a touch of elegance. Slowly simmered in warm vegetable broth, this quinoa risotto achieves its signature creaminess with the addition of grated Parmesan or nutritional yeast for a vegan alternative. Ready in just 35 minutes, this one-pan dish is perfect for weeknight dinners or impressing guests. Garnish with fresh parsley for the finishing touch, and indulge in a satisfying, gluten-free meal that doesn’t compromise on flavor or sophistication.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 0.25 cup dry white wine (optional)
• 3 cups vegetable broth, warm
• 0.5 cup parmesan cheese, grated (or nutritional yeast for vegan option)
• 1 cup mushrooms, sliced
• 1 cup spinach, fresh
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness and set aside.

Step 2

Heat olive oil in a large skillet or saucepan over medium heat.

Step 3

Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, ensuring it doesn't burn.

Step 5

Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and become golden brown.

Step 6

If using white wine, pour it into the skillet to deglaze, stirring to release any stuck bits from the bottom. Let it cook until mostly evaporated, about 2 minutes.

Step 7

Add the rinsed quinoa to the skillet and stir to coat it in the oil and mixture for 1-2 minutes.

Step 8

Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is almost absorbed before adding the next ladle of broth. Continue this process for about 15 minutes, or until the quinoa is tender and has a creamy texture.

Step 9

Stir in the fresh spinach and cook for 2 more minutes until wilted.

Step 10

Remove from heat and mix in the grated parmesan cheese (or nutritional yeast for the vegan option). Stir until creamy. Taste and adjust seasoning with salt and black pepper.

Step 11

Serve the quinoa risotto warm, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	1542 grams (1542.0g)

Amount per serving	% Daily Value*
Calories	1545

Total Fat 75.30g	97%
Saturated Fat 25.90g	130%
Polyunsaturated Fat 3.00g
Cholesterol 48mg	16%
Sodium 7484mg	325%
Total Carbohydrate 124.30g	45%
Dietary Fiber 9.00g	32%
Total Sugars 11.50g
Protein 82.60g	165%

Vitamin D 62IU	308%
Calcium 1547mg	119%
Iron 9mg	50%
Potassium 2142mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 21.9%

Carbs: 33.0%