Quinoa Risotto with Lemon and Roasted Tomatoes Recipe

Ingredients

  • 1 ½ cups white quinoa, rinsed
  • Kosher salt
  • ½ cup panko (Japanese bread crumbs)
  • 6 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons minced rosemary
  • 2 garlic cloves, minced
  • Freshly ground pepper
  • + 8 more ingredients
    • 4 whole canned Italian tomatoes, drained and halved lengthwise
    • 1 lemon
    • 1 large shallot, finely chopped
    • 2 cups chicken stock
    • ¼ cup crème fraîche, plus more for garnish
    • 1 teaspoon grated lemon zest
    • Finely grated Parmigiano-Reggiano cheese
    • Chopped flat-leaf parsley, for garnish

Preheat the oven to 375°. In a saucepan, bring the quinoa with 2 1/2 cups of water and a large pinch of salt to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let stand covered for 15 minutes, then fluff with a fork. Meanwhile, in a bowl,...

View full recipe at SpringPad

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