This amazing risotto is made with Ancient Harvest Traditional Quinoa. It is also the base of all the other quinoa risotto that we made: Mushroom Risotto, Butternut Squash Risotto, Beet Risotto, and Tomato and Basil Risotto. Enjoy this Risotto recipe by @zazachef_cook.eat.repeat
¾ cup of Ancient Harvest Traditional Quinoa (raw)
2 ½ cups of chicken stock (more or less)
1 tbsp butter
1 onion, diced
1 tbsp garlic, chopped finely
¼ cup of grated parmesan
Salt & Pepper to taste
In a large, heavy-bottomed pot (or pan with high edges) add the butter and turn to medium heat.
Once hot, add the onion and stir every few minutes for 5-6 minutes, until the onion just starts to brown and is very soft.
Add the garlic and stir for 30-60 seconds, until fragrant.
Add the quinoa to the pan and let toast for 3-5 minutes, stirring frequently.
Slowly pour in the chicken stock half a cup at a time and stir together. Let simmer for a couple of minutes until the broth is absorbed, stirring constantly. Continue to add the broth after it is being absorb and simmer for about 15-20 minutes, until mostly absorbed. Stir every 2-3 minutes. If boiling or cooking too quickly reduce heat slightly.
Once the quinoa is cooked and the broth mostly absorb, add the salt and pepper to taste and finish with the parmesan.
Serve immediately.
