Creamy Quinoa Risotto

Name: Creamy Quinoa Risotto
Total time: 50
Yield: 4
Ingredients: 1 cup quinoa; 5 cups chicken broth, or as needed; 3 tablespoons unsalted butter; 1 small yellow onion, chopped; 2 cloves garlic, minced; 0.5 cup dry white wine; 0.5 cup freshly grated Parmesan cheese; 1 tablespoon heavy whipping cream; 0.25 teaspoon dried marjoram; 0.25 teaspoon dried thyme; salt and freshly cracked black pepper to taste

Recipe by SugarJ85 from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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1 cup quinoa
•

5 cups chicken broth, or as needed
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3 tablespoons unsalted butter
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1 small yellow onion, chopped
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2 cloves garlic, minced
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0.5 cup dry white wine

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0.5 cup freshly grated Parmesan cheese
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1 tablespoon heavy whipping cream
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0.25 teaspoon dried marjoram
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0.25 teaspoon dried thyme
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salt and freshly cracked black pepper to taste

Instructions

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.