I love asparagus in the spring time! I always try to find new dishes to make with it each year, and this time it’s a quinoa dish. Check out Last Year’s Asparagus Dish! Basically this dish is a healthier version of a risotto. Although making risotto with quinoa is a little less creamy than with the arborio rice, the flavor was just as great and the dish is not dry! The flavors came together better than I expected and it’s good hot or cold. I’m sure there will be more asparagus recipes soon to come. But check this one out! It’s creamy and full of flavor, and the flavors, although Italian, go great with anything grilled or BBQ.
The idea came from The Scrumptious Pumpkin!
Quinoa Risotto with Asparagus
- 2 cups vegetable broth
- olive oil
- 1 small onion, chopped
- 1 1/2 cups quinoa
- 1 cup white wine
- 1 bunch asparagus, tough bottoms trimmed, and chopped into 1 inch pieces
- 4-8 oz mushrooms, sliced
- 1 cup nutritional yeast
- Salt and Pepper
- In a medium pot, heat a small amount of oil at the bottom of the pan on medium-high heat. Add in onion and cook until translucent. Add in the quinoa and toast the grains for a few minutes.
- Slowly add in your cup of white wine. Let it simmer for a few minutes and stir. Slowly, about 1/2 cup at a time, add in the vegetable broth, stirring a few minutes in between each pour. Let the liquid cook down about 1/3 before adding in the next 1/2 cup. Once the rest of the broth is in, cover and let simmer until quinoa is cooked. Remove from heat.
- Meanwhile, cook your vegetables. In a skillet, warm a small amount of olive oil in the skillet and add the asparagus. Once the asparagus starts to become a more vibrant green, but still hard, add in the sliced mushrooms. Cook for about 3-4 more minutes until the asparagus is tender but crisp. Remove from heat.
- Add in the vegetables and the 1 cup of nutritional yeast into the quinoa mixture – either in the pot or in a heat safe bowl. Mix together. Taste and add salt and pepper if needed. Serve and enjoy!