Creamy Quinoa Risotto with Parmesan
A risotto that swaps rice for quinoa — lighter, but every bit as silky. Ladle the warm broth in slowly and keep stirring; that gentle patience is what builds the creaminess. A shower of parmesan at the end ties it all together.
🛒 Ingredients
20 servings
- 2 cups quinoa grains (about 350 g)
- 1 yellow onion, finely chopped
- 1 leek, white part only, thinly sliced
- 1/2 cup dry white wine (120 ml)
- 4 cups warm vegetable broth (1 litre)
- 4 tablespoons freshly grated parmesan
- Salt and freshly ground black pepper, to taste
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Rinse the quinoa under cold water until the water runs clear, then drain well. Warm a drizzle of olive oil in a heavy-bottomed pot over medium heat.
- 2
Sweat the onion and sliced leek for 5 to 6 minutes, until soft and translucent but not browned.
- 3
Add the quinoa and toast it for 1 to 2 minutes, stirring so every grain gets coated and smells lightly nutty. Pour in the white wine and let it cook off completely.
- 4
Add the hot broth one ladle at a time, stirring often and waiting for each ladle to be absorbed before adding the next. The mixture should stay creamy — never drowned, never dry.
- 5
After 20 to 30 minutes the quinoa is done: each grain shows a tiny pale ring, like a little bracelet. Off the heat, stir in the parmesan, adjust the seasoning and serve right away in shallow bowls.
💡 Chef's Tip
Always rinse quinoa before toasting it — that thin layer of saponin turns bitter if you skip it. Keep a little extra hot broth on hand too: if the dish thickens too fast, one ladle brings it back to silky. And salt only at the end, since parmesan is already quite salty.
Similar Recipes
Same category — Main Dishes
🍽️ Complete your meal
More ideas to accompany this dish
