Tomato Basil Quinoa Risotto - Vegetarian
The Tomato Basil Quinoa Risotto is a delightful way to savor the tastes of summer in a wholesome and hearty dish. With vibrant tomatoes and aromatic basil blended into creamy quinoa, this risotto is not just a feast for the eyes, but also an explosion of fresh, bright flavors with each bite.
Ingrédients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
Instructions
- Rinse the quinoa under cold water to remove any bitter coating. Set aside.
- In a medium saucepan, bring the vegetable broth to a simmer over medium heat.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the quinoa to the skillet and stir to combine with the onion and garlic.
- Pour in the simmering vegetable broth, stirring occasionally until the quinoa is cooked and has absorbed the liquid, about 15 minutes.
- Stir in the cherry tomato halves and cook until they begin to soften, about 5 minutes.
- Add the chopped fresh basil, grated Parmesan cheese (if using), salt, black pepper, and fresh lemon juice. Stir until well combined and heated through.
- Serve the risotto warm, garnished with additional fresh basil and Parmesan cheese if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 48g | Protéines: 9g | Fat: 10g | Sucre: 6g
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