Quinoa Risotto With Arugula And Parmesan Recipe

Name: Quinoa Risotto With Arugula And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 yellow onion, chopped; 1 garlic clove, minced; 1 cup quinoa, well rinsed; 2 1/4 cups vegetable stock or 2 1/4 cups broth; 2 cups arugula, chopped, stemmed (rocket); 1 small carrot, peeled and finely shredded; 1/2 cup fresh shiitake mushroom, thinly sliced; 1/4 cup parmesan cheese, grated; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper

Servings: persons

1 tablespoon olive oil
1/2 yellow onion, chopped
1 garlic clove, minced
1 cup quinoa, well rinsed
2 1/4 cups vegetable stock or 2 1/4 cups broth
2 cups arugula, chopped, stemmed (rocket)
1 small carrot, peeled and finely shredded
1/2 cup fresh shiitake mushroom, thinly sliced
1/4 cup parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

1
In a large saucepan over a medium flame, heat the olive oil. Add the onion and saute until it is soft and translucent, approximately 4 minutes. Add garlic and the quinoa and cook for approximately 1 minute, stirring occasionally. Do not let the garlic brown.
2
Add stock to vegetables and quinoa, bring to a boil. Reduce heat to low and simmer approximately 12 minutes or until quinoa is almost tender to the bite and slightly hard in the center.
3
To the brothy mixture stir in the arugula, carrot and mushrooms. Simmer this until quinoa grains have turned from white to translucent, approximately 2 minutes longer.
4
Stir in cheese, season with salt and pepper, and serve immediately.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 yellow onion, chopped, 1 garlic clove, minced, 1 cup quinoa, well rinsed, and more.

Yes, Quinoa Risotto With Arugula And Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Risotto With Arugula And Parmesan

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