Quinoa Risotto (Quinotto)

Ingredients

• 1 1/2 cups quinoa, rinsed
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 3/4 cup freshly grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Pour the vegetable broth into a saucepan and bring to a simmer over medium heat, then reduce heat to low to keep warm.

   5:00 · Warm broth
2. 2

   In a 6-quart saucepan, heat the olive oil and 1 tablespoon of butter over medium heat until the butter melts.

3. 3

   Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.

   4:00 · Soften onion
4. 4

   Stir in the garlic and rinsed quinoa, toasting the mixture for 2 minutes until the quinoa smells nutty and the garlic is fragrant.

   2:00 · Toast quinoa
5. 5

   Pour in the white wine and stir constantly until it is mostly absorbed, about 2 minutes.

   2:00 · Absorb wine
6. 6

   Add warm broth one ladleful (about 1/2 cup) at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next.

   25:00 · Add broth gradually
7. 7

   Continue this process until the quinoa is tender but still slightly chewy and the mixture is creamy, 25 to 30 minutes total from when broth additions began.

   25:00 · Simmer quinotto
8. 8

   Remove from heat and stir in the remaining 2 tablespoons of butter, Parmesan cheese, salt, and black pepper until creamy and well combined.

9. 9

   Taste and adjust seasoning as needed, then garnish with fresh parsley before serving warm.