Quinoa Risotto with Sun-dried Tomatoes Recipe

Ingredients

1. 1 cup quinoa
2. 2 cups vegetable broth
3. 1 onion, diced
4. 3 garlic cloves, minced
5. 1/2 cup sun-dried tomatoes, chopped
6. 1/2 cup parmesan cheese, grated
7. 1/4 cup heavy cream
8. Salt and pepper to taste
9. 2 tablespoons olive oil

Instructions

1. Wash the quinoa under cold running water and drain well.
2. In a saucepan, heat the vegetable broth and keep it hot.
3. In another saucepan, heat the olive oil over medium-high heat.
4. Add the onion and garlic and cook until soft, about 5 minutes.
5. Add the quinoa and stir constantly until fragrant, about 1-2 minutes.
6. Add the sun-dried tomatoes and stir.
7. Add 1/2 cup of the hot broth and stir until the broth is absorbed.
8. Repeat with remaining broth, 1/2 cup at a time, until the quinoa is cooked and the risotto is creamy, about 20 minutes.
9. Stir in the parmesan cheese and heavy cream.
10. Season with salt and pepper to taste.
11. Serve hot with additional grated parmesan cheese on top.

Verdict

This quinoa risotto with sun-dried tomatoes is a delicious and healthy alternative to traditional risotto. The quinoa gives it a great texture and the sun-dried tomatoes add a burst of flavor. The parmesan cheese and heavy cream make it rich and creamy, without being too heavy. It’s a great dish for lunch or dinner and is sure to be a hit with your family and friends.

Serving Suggestions

This quinoa risotto is great as a main dish or as a side dish. Serve it alongside a grilled chicken or fish for a complete meal. You can also add some roasted vegetables, such as asparagus or broccoli, for some extra flavor and nutrition. Leftovers can be reheated in the microwave or on the stove, adding some additional broth or cream if needed to restore the creamy texture.