Quinoa Risotto with Lemon and Roasted Tomatoes

1. 1

   Preheat the oven to 375.

2. 2

   In a saucepan, bring the quinoa with 2 1/2 cups of water and a large pinch of salt to a boil.

3. 3

   Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes.

4. 4

   Let stand covered for 15 minutes, then fluff with a fork.

5. 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.

6. 6

   Arrange the tomatoes cut side up on a rimmed baking sheet and top with the panko.

7. 7

   Bake for 25 minutes, until the crumbs are lightly browned and the tomatoes are softened; keep warm.

8. 8

   Peel the lemon with a sharp knife, being sure to remove all of the bitter white pith.

9. 9

   Working over a bowl, cut in between the membranes to release the sections.

10. 10

    Cut the lemon sections into 1/4-inch pieces.

11. 11

    In a medium saucepan, heat the remaining 1/4 cup of olive oil until shimmering.

12. 12

    Add the shallot and remaining garlic and cook over moderate heat, stirring, until softened, about 4 minutes.

13. 13

    Add the remaining 1 teaspoon of rosemary and cook for 1 minute.

14. 14

    Stir in the quinoa and stock and bring just to a boil.

15. 15

    Simmer over moderate heat, stirring, until the quinoa is suspended in a thickened sauce, about 5 minutes.

16. 16

    Stir in the 1/4 cup of creme fraiche, lemon zest, lemon sections and 1/3 cup of grated Parmigiano-Reggiano.

17. 17

    Season with salt and pepper.

18. 18

    Spoon the risotto into bowls, top with the tomatoes and garnish with creme fraiche, grated cheese and chopped parsley; serve.

* Per serving · 4 servings · Values may vary.