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1
Preheat the oven to 375.
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2
In a saucepan, bring the quinoa with 2 1/2 cups of water and a large pinch of salt to a boil.
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3
Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes.
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4
Let stand covered for 15 minutes, then fluff with a fork.
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5
Meanwhile, in a bowl, mix the panko with 2 tablespoons of the olive oil, 1/2 teaspoon of the rosemary, half of the garlic and a generous pinch each of salt and pepper.
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6
Arrange the tomatoes cut side up on a rimmed baking sheet and top with the panko.
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7
Bake for 25 minutes, until the crumbs are lightly browned and the tomatoes are softened; keep warm.
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8
Peel the lemon with a sharp knife, being sure to remove all of the bitter white pith.
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9
Working over a bowl, cut in between the membranes to release the sections.
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10
Cut the lemon sections into 1/4-inch pieces.
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11
In a medium saucepan, heat the remaining 1/4 cup of olive oil until shimmering.
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12
Add the shallot and remaining garlic and cook over moderate heat, stirring, until softened, about 4 minutes.
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13
Add the remaining 1 teaspoon of rosemary and cook for 1 minute.
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14
Stir in the quinoa and stock and bring just to a boil.
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15
Simmer over moderate heat, stirring, until the quinoa is suspended in a thickened sauce, about 5 minutes.
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16
Stir in the 1/4 cup of creme fraiche, lemon zest, lemon sections and 1/3 cup of grated Parmigiano-Reggiano.
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17
Season with salt and pepper.
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18
Spoon the risotto into bowls, top with the tomatoes and garnish with creme fraiche, grated cheese and chopped parsley; serve.
