home search glass cart save
more
Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes

14 INGREDIENTS • 16 STEPS • 30MINS

Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes

Recipe

4.4

5 ratings
I was blown away by this creamy, cheesy, flavor-blasted quinoa heaven. The acidity from the sun-dried tomatoes perfectly balanced the hint of sweetness from the herbs, and the asparagus added a slight crunch.
Add to plan
I was blown away by this creamy, cheesy, flavor-blasted quinoa heaven. The acidity from the sun-dried tomatoes perfectly balanced the hint of sweetness from the herbs, and the asparagus added a slight crunch.
author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com

30MINS

Total Time

$5.22

Cost Per Serving

Ingredients

Servings
2
us / metric
Asparagus
225 g
Asparagus, de-stemmed
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
Yellow Onion
1/2
Yellow Onion, minced
Garlic
1 clove
Garlic, minced
Garlic
1 clove
Garlic, peeled
Quinoa
170 g
Quinoa
Dry White Wine
120 mL
Dry White Wine
Low-Sodium Vegetable Stock
540 mL
Low-Sodium Vegetable Stock
Fresh Basil
10 g
Fresh Basil
Fresh Parsley
20 g
Fresh Parsley
Parmesan Cheese
45 g
Parmesan Cheese, grated
Sun-Dried Tomatoes in Olive Oil
115 g
Sun-Dried Tomatoes in Olive Oil, drained, chopped
Salt
to taste
Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
892
Fat
50.0 g
Protein
28.4 g
Carbs
76.8 g
Add to plan
author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com

Cooking Instructions

Hide images
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Remove the woody stems from the Asparagus (225 g).
step 3
Mince the Yellow Onion (1/2). Mince one Garlic (1 clove).
step 4
Peel the other Garlic (1 clove).
step 5
Drain and chop the Sun-Dried Tomatoes in Olive Oil (115 g).
step 6
Place the asparagus on a rimmed baking sheet and drizzle with Extra-Virgin Olive Oil (1 Tbsp). Season with a little Salt (to taste) and Freshly Ground Black Pepper (to taste), and toss to coat.
step 6 Place the asparagus on a rimmed baking sheet and drizzle with Extra-Virgin Olive Oil (1 Tbsp). Season with a little Salt (to taste) and Freshly Ground Black Pepper (to taste), and toss to coat.
step 7
Roast asparagus for 8-10 minutes until lightly brown and just tender. Don’t overcook them. You want them to have a little bit of crunch.
step 7 Roast asparagus for 8-10 minutes until lightly brown and just tender. Don’t overcook them. You want them to have a little bit of crunch.
step 8
When cool enough to handle, slice the spears into 1-inch pieces and set aside.
step 8 When cool enough to handle, slice the spears into 1-inch pieces and set aside.
step 9
Heat the remaining Extra-Virgin Olive Oil (2 Tbsp) in a large Dutch oven or saucepan. When hot, add the minced onion and minced garlic and sauté for 2-3 minutes until the onions become translucent.
step 9 Heat the remaining Extra-Virgin Olive Oil (2 Tbsp) in a large Dutch oven or saucepan. When hot, add the minced onion and minced garlic and sauté for 2-3 minutes until the onions become translucent.
step 10
Add the Quinoa (170 g) to the pan and stir to coat with oil. Cook for 2 minutes, stirring constantly, until the grains are lightly toasted.
step 10 Add the Quinoa (170 g) to the pan and stir to coat with oil. Cook for 2 minutes, stirring constantly, until the grains are lightly toasted.
step 11
Add Dry White Wine (120 mL) to the pan and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
step 11 Add Dry White Wine (120 mL) to the pan and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
step 12
Add Low-Sodium Vegetable Stock (420 mL) and bring to a boil. Lower until just simmering, cover and cook for 13-15 minutes until the liquid has been absorbed.
step 12 Add Low-Sodium Vegetable Stock (420 mL) and bring to a boil. Lower until just simmering, cover and cook for 13-15 minutes until the liquid has been absorbed.
step 13
While the quinoa is cooking, make the herb puree. Place the Fresh Basil (10 g), Fresh Parsley (20 g), the peeled garlic Low-Sodium Vegetable Stock (120 mL) in a blender or food processor. Puree until smooth.
step 13 While the quinoa is cooking, make the herb puree. Place the Fresh Basil (10 g), Fresh Parsley (20 g), the peeled garlic Low-Sodium Vegetable Stock (120 mL) in a blender or food processor. Puree until smooth.
step 14
Stir the herb puree and Parmesan Cheese (45 g) into the cooked quinoa. If the mixture is too thick, you may want to add another ¼ cup of vegetable stock.
step 14 Stir the herb puree and Parmesan Cheese (45 g) into the cooked quinoa. If the mixture is too thick, you may want to add another ¼ cup of vegetable stock.
step 15
Add the roasted asparagus and sun-dried tomatoes and cook for 1 minute until heated through. Taste and season with a little salt and pepper.
step 15 Add the roasted asparagus and sun-dried tomatoes and cook for 1 minute until heated through. Taste and season with a little salt and pepper.
step 16
Serve warm. Top with extra Parmesan if desired.
step 16 Serve warm. Top with extra Parmesan if desired.
0 Saved
top
Version v3.130.2