If you're looking for a dish that marries comfort with a burst of freshness, this Lemon Quinoa Risotto with Asparagus is your go-to. It's a delightful twist on traditional risotto, using quinoa for a nutty, protein-packed base perfect for any meal.
Quinoa forms the base of this dish, providing a nutty flavor and a boost of protein. It's a great alternative to traditional arborio rice used in risotto. Olive oil is used to sauté the aromatics, adding richness and depth. Onion and garlic are your flavor powerhouses, bringing a savory foundation to the dish. Fresh asparagus adds a seasonal, crisp texture and earthy flavor that pairs beautifully with the rest of the ingredients. A splash of white wine adds acidity and complexity to the risotto. Vegetable broth is essential for cooking the quinoa to a creamy consistency while keeping it vegetarian. Parmesan cheese provides a salty, umami kick that ties everything together. Finally, lemon zest and juice bring brightness and a refreshing citrus note that lifts the entire dish.
This dish pairs excellently with a simple arugula salad tossed in lemon vinaigrette. For a heartier meal, serve alongside grilled chicken or fish. A crisp, chilled glass of Sauvignon Blanc complements the citrus and asparagus beautifully.
Start by rinsing the quinoa under cold water until the water runs clear; this removes any bitterness. In a large pan, heat up your olive oil over medium heat. Add in the onion and garlic, cooking until the onion is translucent and aromatic. This should take about 3-4 minutes.
Next, stir in the rinsed quinoa and let it toast for 2-3 minutes. This step enhances its nutty flavor. Pour in the white wine and stir until it's mostly absorbed by the quinoa. This adds a lovely depth of flavor to the base.
Now, begin adding the vegetable broth one cup at a time. Stir frequently, allowing the quinoa to absorb the liquid before adding more. This slow addition of broth is key to achieving that creamy risotto texture.
After about 10 minutes of cooking, toss in the asparagus pieces. They will cook along with the quinoa, becoming tender yet retaining a slight crunch. Continue adding broth and stirring until the quinoa is creamy and the asparagus is done to your liking.
Once the quinoa is perfectly cooked, remove the pan from heat. Stir in the Parmesan cheese until it's melted and thoroughly combined. Add the lemon zest and juice, which will brighten up the flavors beautifully. Season with salt and pepper to taste, then serve immediately.
Share