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Vegan

Quinoa Risotto with Arugula and Parmesan
Ingredients
Who said risotto was limited to just rice? We use quinoa here, but all the other usual suspects are present: onion, garlic, broth, and parmesan. Some arugula, mushrooms, and a carrot add some nutrients, flavor, and texture to the mix to round out this dish.
1 Tbsp. olive oil
1/2 yellow onion, chopped
1 garlic clove, minced
1 cup quinoa
2 1/4 cups vegetable stock
2 cups chopped arugula
1 carrot, shredded
1/2 cup thinly sliced shiitake mushrooms
1/4 cup grated Parmesan
1/2 tsp. salt
1/4 tsp. pepper
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Quinoa Risotto with Arugula and Parmesan

Quinoa Risotto with Arugula and Parmesan

Quinoa Risotto with Arugula and Parmesan
One Star Guiding Stars
  • Servings:6 (164 g)
  • Prep Time:30 minutes
  • Cook Time:0 minutes
directions
1. In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent (4-5 minutes). Add the garlic and quinoa and cook, stirring occasionally, until lightly toasted (1-2 minutes).
2. Add stock and bring to a boil. Reduce heat to low and simmer until the quinoa is almost tender (10-12 minutes). The mixture will still be quite soupy.
3. Stir in the arugula, carrot, and mushrooms and simmer until the quinoa grains have turned from white to translucent (2-4 minutes)
4. Stir in the cheese and season with salt and pepper.
 
 
 
 
 
 
 
 
 
 
 
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