Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes

Recipe

14 INGREDIENTS • 16 STEPS • 30MINS

Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes

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.

Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes

Save

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

http://domesticate-me.com

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.

30MINS

Total Time

$5.22

Cost Per Serving

Ingredients

Servings

2

US / Metric

1 2/3 cups

Asparagus, de-stemmed

3 Tbsp

Extra-Virgin Olive Oil

1/2

Yellow Onion, minced

1 clove

Garlic, minced

1 clove

Garlic, peeled

1 cup

1/2 cup

Dry White Wine

2 1/4 cups

Low-Sodium Vegetable Stock

1/2 cup

1/2 cup

1/2 cup

Parmesan Cheese, grated

1 cup

Sun-Dried Tomatoes in Olive Oil, drained, chopped

to taste

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

Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes

Save

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

http://domesticate-me.com

Cooking InstructionsHide images

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.

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