Tomato-and-Quinoa Risotto
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds tomatoes, peeled and seeded
- 1cup creme fraiche (if kosher, 1 cup of unflavored soy milk or chicken broth)
- 1cup basil leaves, julienned
- 1tablespoon unsalted butter
- 1medium shallot, minced
- 2cups quinoa, rinsed and drained
- 1teaspoon kosher salt
Nutritional analysis per serving (4 servings)
523 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 73 grams carbohydrates; 11 grams dietary fiber; 12 grams sugars; 17 grams protein; 512 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, puree the tomatoes and creme fraiche. Transfer to a mixing bowl and use a wooden spoon to beat in all but 2 tablespoons of the basil. Reserve the remaining basil for garnish.
- Step 2
Melt the butter in a large saute pan over medium heat and saute the shallot until softened, about 2 minutes. Add quinoa and salt and cook, stirring, 2 minutes.
- Step 3
Add ½ cup of the tomato puree at a time to the pan, stirring until the liquid is absorbed. Continue adding the puree until 6 cups have been added.
- Step 4
Place the quinoa in a serving dish and drizzle the remaining tomato puree around the edge of the bowl. Garnish with the remaining basil.
Private Notes
Comments
15 minutes?! Took an hour to soften the quinoa and I even used an extra .5c tomato puree Tastes good but not worth the effort
Definitely needs twice the cooking time. I added some Parmesan cheese at the end like regular risotto.
Delicious even with cruddy out-of-season tomatoes; looking forward to trying when tomato season arrives. My quinoa-hating spouse enjoyed it. The creme fraiche is key. Took a lot longer for the quinoa to cook than 15 minutes (aside from the time needed for peeling and seeding tomatoes) 3 pounds of tomatoes made less than 6 cups of purée for me, but the dish definitely needs at least that much, so maybe buy extra.
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