• 1
  • 4
    vegetable or chicken stock
  • 4
    butter, salted, 2 tbsp. reserved
  • 2
    extra virgin olive oil
  • 14
    sweet onion, finely diced
  • 1
    garlic, minced
  • 12
    black pepper
  • 23
    Parmesan cheese, grated
  • Parsley, for garnish

Nutrition Facts

Serving Size: 1 cup
Serves: 4
Amount Per Serving
Calories: 420
% Daily Value*
Total Fat: 24g 31%
Saturated Fat: 10g
Trans Fat: 0.5g
Cholesterol: 40mg 13%
Sodium: 1470mg 64%
Total Carbohydrate: 39g 14%
Dietary Fiber: 8g 29%
Sugars: 4g 8%
Protein: 11g 22%


  1. In a medium saucepan, bring the stock to a boil, reduce the heat to medium, and keep the broth hot.
  2. Heat the oil in a large sauté pan. Add onion, garlic, and quinoa over moderately high heat, stirring frequently, for about 3 minutes.
  3. Add 2 tablespoons of butter, stir in 1 cup of the hot broth, and cook, stirring constantly, until all the liquid has been absorbed.
  4. Reduce the heat to medium and gradually add 3 more cups of the hot broth, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next. Stir in the remaining 2 tablespoons of butter.
  5. When the stock is fully absorbed, add Parmesan and stir for 1 minute.
  6. Serve the risotto immediately. Enjoy!

Products & Substitutions

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