Parmesan Herb Quinoa Risotto

  • Author: Jen Elizabeth's Journals
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Quinoa and Ancient Grains
  • Cuisine: Vegetarian



  • 1 1/2 cups organic vegetable broth
  • 3 Tablespoons olive oil
  • 1/3 cup onion, diced (about 1/3 small onion)
  • 1 cup quinoa
  • 3/4 cup dry white wine
  • 1 cup asparagus, cut into quarter-inch pieces (be sure to remove and discard ends (lower third) of spears)
  • 1 teaspoon dried thyme
  • 1/2 cup organic frozen sweet corn
  • 1 cup baby arugula, chopped
  • 1 cup Parmesan, grated
  • 2 Tablespoons fresh chives, chopped
  • Sea salt and ground black pepper


  1. Heat vegetable broth in the microwave until hot but not boiling, about 2 minutes. Cover and set aside.
  2. Heat 1 tablespoon olive oil in a saucepan over medium heat, and add the onion. Cook until onion is softened, about 2 minutes.
  3. Add the quinoa and cook until lightly browned and toasted, stirring often, about 1 minute.
  4. Add the wine and stir until well combined. Simmer, stirring frequently, until wine is reduced, about 2 minutes.
  5. Add about 1/2 cup of the vegetable broth. Stir and allow the broth to lightly simmer until reduced.
  6. When most of the broth is cooked away, add another 1/2 cup of vegetable broth. Repeat this process until quinoa is tender and al dente, about 10 minutes.
  7. Meanwhile, as quinoa cooks, heat 1 tablespoon olive oil in a sauté pan over medium heat.
  8. Add the asparagus and thyme and cook until asparagus is heated but still lightly crisp, about 2 minutes.
  9. Add the corn and chopped arugula, and season with salt and pepper. Cook until corn is heated through and arugula is wilted, about 1 minute.
  10. Add asparagus and corn mixture to the saucepan containing the cooked quinoa. Add 1 tablespoon olive oil and grated parmesan. Stir until well combined and season thoroughly with salt and pepper.
  11. Top with fresh chopped chives, and serve.

Keywords: quinoa, risotto, ancient grains, easy, 30 minute meal, healthy, spring, asparagus, corn, herb, arugula, parmesan