Spring Quinoa Risotto

Complete Meal, Resistant Starch, Fiber

This recipe is a delicious and healthy spin on a traditional risotto. Following the same cooking method of gradually adding the veggie stock & stirring frequently. Quinoa is a great substitute as a healthy grain, because it maintains its creaminess and full flavor, just like traditional risotto. Real parmesan cheese is key along with veggie broth as a base instead of water. This recipe is a must try to satisfy the whole family!

Ingredients

• 6 cups vegetable stock 
• 1/4 cup olive oil
• 1 cup yellow onion, diced
• 2 garlic cloves, minced
• Salt, to taste
• Dash red pepper flakes, optional
• 2 cups Quinoa
• 1/2 pound asparagus spears, cut into 1-inch pieces
• 1 cup zucchini, diced (1 small zucchini)
• 1 cup yellow squash, diced (1 small squash)
• 1 cup frozen or fresh peas
• 6 Tablespoons unsalted butter
• 1 cup parmesan cheese, freshly shredded or grated, more for garnish
• Optional: Parsley, chopped for garnish
• Optional Squeeze of fresh lemon juice, for garnish

Directions

1. In a medium saucepan, add the vegetable stock and bring to a simmer. Then, reduce heat and keep warm over low heat for the duration of the cooking process. You can't add cold liquid to make risotto.
2. Heat a large stock pan or Dutch oven over medium to medium-high heat. Add the olive oil, then, once it's warm add the onions with a generous pinch of salt and red pepper flakes. Saute for a minute, then add the garlic, cooking for an additional 2 minutes.
3. Add the Quinoa to the onion mixture, stirring to coat it completely. Cook it for approximately 1 minute until toasted and any additional oil is mostly absorbed.
4. Add about 1/2 cup of the warm broth. Stir the quinoa consistently, until the broth is absorbed.
5. Continue the process of adding 1/2 cup broth, then stirring until it's completely absorbed until you've added approximately 4 cups of the broth. At this point, add the vegetables to the broth to begin cooking.
6. Continue adding broth to the quinoa in the same way (1/2 cup, stir until absorbed, etc.), but this time transfer a whole lot of the veggies over with you in the process. The vegetables will cook both in the broth and as the risotto finishes.
7. Begin testing the quinoa for doneness. Once the quinoa is fluffy, it's little tails extended, and the last addition of broth is absorbed, turn off the heat.
8. Add the butter and parmesan cheese, stirring to combine and allowing both to melt.
9. Serve the quinoa risotto immediately with chopped parsley as desired and additional parmesan cheese. Enjoy!

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