Quinoa cooks faster than arborio and needs no constant stirring, but it soaks up broth and turns creamy in a way that earns it the risotto name without too much stretching. This version uses both canned and fresh tomatoes, which gives the finished dish more depth than either alone would. The Parmesan rind is essential. Drop it in with the broth and let it melt slowly into the background. White beans make it a full meal. Arugula stirred in at the end wilts just enough to add some green without disappearing entirely.
How to Make Tomato Quinoa Risotto
Toasting the quinoa
Two minutes in the hot pot before the broth goes in makes a noticeable difference in the finished flavor. Stir it over medium heat until it smells slightly nutty. It won’t change color much but the texture of the finished dish is better for it.
The Parmesan rind
Save your rinds in a bag in the freezer. Drop one in with the broth at the start and it slowly releases fat and umami into the pot. Fish it out before serving. If you don’t have one, a small spoonful of nutritional yeast at the end approximates some of that depth.
Tomato Quinoa Risotto
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Hearty and flavorful, this comforting risotto alternative is surprisingly easy to make and even better the next day. Perfect for a weeknight dinner!
Ingredients
- 1 tbsp olive oil
- 4-5 spring onions (or half a large yellow onion)
- 3 cloves garlic
- 0.25 tbsp cumin powder
- 0.5 cups (118 ml) quinoa
- 3 cups (709 ml) vegetable broth or water
- 2 cups (473 ml) canned tomatoes
- 2 tomatoes
- 1 cups (237 ml) white beans
- 2-3 inch rind of Parmegiano Reggiano
- 0.5 cups (118 ml) arugula
- Parmegiano Reggiano
Instructions
- Place a large pot over high heat. Pour olive oil and place quartered spring onions into the pot. Add a generous pinch of salt and cumin powder.
- Cook over medium heat until onions become translucent.
- Add garlic and cook for 2-3 minutes.
- Stir in quinoa and toast for 2 minutes.
- Add broth. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes.
- Add the canned tomatoes, white beans, and, if available, the rind of Parmigiano-Reggiano. Simmer for another 10-15 minutes.
- When ready to serve, add arugula and fresh tomatoes.
- Pour about ¾ of a cup into each serving plate, drizzle with olive oil, sprinkle with ground black pepper, and shaved Parmigiano-Reggiano.
Notes
- For a richer flavor, use homemade vegetable broth instead of store-bought.
- If you don’t have Parmigiano-Reggiano rind, add a teaspoon of nutritional yeast for a similar umami flavor.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 12
- Cholesterol: 10
Frequently Asked Questions
Do I need to rinse quinoa before using it?
Yes. Quinoa has a natural coating called saponin that can taste bitter. Rinse it under cold water in a fine mesh strainer for about 30 seconds before cooking.
What does the Parmigiano-Reggiano rind do?
The rind slowly melts and releases umami flavor into the broth as the risotto simmers. It acts like a seasoning agent. Remove any un-melted pieces before serving.
Can I use regular rice instead of quinoa?
Arborio rice would give you a more traditional risotto, but you will need to adjust the liquid amount and cooking time. Quinoa cooks faster and needs less stirring than rice.
