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SideChef
Recipes
American
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.
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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
1 2/3 cups
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
1 cup
Quinoa
Dry White Wine
1/2 cup
Dry White Wine
Low-Sodium Vegetable Stock
2 1/4 cups
Low-Sodium Vegetable Stock
Fresh Basil
1/2 cup
Fresh Basil
Fresh Parsley
1/2 cup
Fresh Parsley
Parmesan Cheese
1/2 cup
Parmesan Cheese, grated
Sun-Dried Tomatoes in Olive Oil
1 cup
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
Love This Recipe?
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Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes
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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

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step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Remove the woody stems from the Asparagus (1 2/3 cups).
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 (1 cup).
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 (1 cup) 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 (1 cup) 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 (1/2 cup) to the pan and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
step 11 Add Dry White Wine (1/2 cup) 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 (1 3/4 cups) 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 (1 3/4 cups) 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 (1/2 cup), Fresh Parsley (1/2 cup), the peeled garlic Low-Sodium Vegetable Stock (1/2 cup) in a blender or food processor. Puree until smooth.
step 13 While the quinoa is cooking, make the herb puree. Place the Fresh Basil (1/2 cup), Fresh Parsley (1/2 cup), the peeled garlic Low-Sodium Vegetable Stock (1/2 cup) in a blender or food processor. Puree until smooth.
step 14
Stir the herb puree and Parmesan Cheese (1/2 cup) 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 (1/2 cup) 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.

Tags

American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Italian
Side Dish
Summer
Vegetables
Whole Grains
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