Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4 out of 5 stars
(1)
Ingredients
2 servings
- ½ pound asparagus spears (woody stems removed)
- 3 tablespoons extra virgin olive oil (divided)
- ½ yellow onion (minced)
- 2 cloves garlic (1 minced and 1 peeled)
- 1 cup quinoa
- ½ cup dry white wine
- 2¼-2½ cups low-sodium vegetable stock (divided)
- ½ cup fresh basil leaves (packed)
- ½ cup fresh parsley leaves (packed)
- ½ cup grated Parmesan cheese
- 4 ounces sun-dried tomatoes packed in olive oil (drained and chopped)
- Salt
- Fresh Ground Pepper
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Preparation
Step 1
-Pre-heat the oven to 425 degrees.
Step 2
-Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon of olive oil. Season with a little salt and fresh ground pepper, and toss to coat. Roast asparagus for 8-10 minutes until lightly brown and just tender. (Don’t overcook them, peeps! You want them to have a little bit of crunch.) When cool enough to handle, slice the spears into 1-inch pieces and set aside.
Step 3
Heat the remaining 2 tablespoons of olive oil 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 4
Add the quinoa to the pan and stir to coat with oil. Cook for 2 minutes, stirring constantly, until the grains are lightly toasted.
Step 5
Add the white wine to the pan and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
Step 6
Add 1¾ cups vegetable stock and bring to a boil. Lower until just simmering, cover and cook for 13-15 minutes until the liquid has been absorbed.
Step 7
While the quinoa is cooking, you’re going to make an herb puree. Place the basil, parsley, 1 peeled garlic clove and ½ cup vegetable stock in a blender or food processor. Puree until smooth.
Step 8
Stir the herb puree and Parmesan cheese into the cooked quinoa. (If the mixture is too thick, you may want to add another ¼ cup of vegetable stock.)
Step 9
Add the roasted asparagus and sun-dried tomatoes and cook for 1 minute until heated through. Taste and season with a little salt and fresh ground pepper.
Step 10
Serve warm. Top with extra Parmesan if that floats your boat.
Step 11
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