Spinach and Quinoa Risotto Recipe
Spinach and Quinoa Risotto Recipe
With lemon zest and Gorgonzola cheese, this spinach and quinoa risotto recipe is full of bright flavors. The sweetness of prunes balances against the citrus and creamy cheese to create something wholly delicious. Try the recipe now.
Prep Time
20 Minutes
Cook Time
35 Minutes
Calories per seving 340
Fat 14g
Cholesterol 25mg
Sodium 1090mg
Carbohydrates 43g
Fiber 6g
Sugar 8g
Protein 11g
Ingredients
- 1 1/2 cups quinoa
- 3 1/2 cups vegetable stock, divided
- 2 Tbsp butter, divided
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3/4 cup Sunsweet® Amaz!n Prunes, thinly sliced
- 5 oz baby spinach
- 3 oz Gorgonzola cheese, crumbled
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp finely grated lemon zest (optional)
- 1/4 cup finely chopped toasted walnuts (optional)
Instructions
Rinse quinoa with hot water; drain well. Set aside.
In saucepan set over medium heat, heat stock until simmering; keep hot.
Melt half of the butter in large skillet set over medium heat; cook onion and garlic for 3 to 5 minutes or until softened. Add quinoa; cook, stirring, for about 1 minute or until well coated. Stir in 2 cups of hot stock. Reduce heat to low; cover and simmer for 15 minutes.
Add half of the remaining broth and prunes to skillet; simmer, uncovered, for 10 minutes. Stir in remaining broth and spinach, in two batches; cook for about 1 minute or until spinach wilts and quinoa is tender and creamy.
Stir in remaining butter and cheese. Season with salt and pepper. Stir in lemon zest and garnish with walnuts (if using).
In saucepan set over medium heat, heat stock until simmering; keep hot.
Melt half of the butter in large skillet set over medium heat; cook onion and garlic for 3 to 5 minutes or until softened. Add quinoa; cook, stirring, for about 1 minute or until well coated. Stir in 2 cups of hot stock. Reduce heat to low; cover and simmer for 15 minutes.
Add half of the remaining broth and prunes to skillet; simmer, uncovered, for 10 minutes. Stir in remaining broth and spinach, in two batches; cook for about 1 minute or until spinach wilts and quinoa is tender and creamy.
Stir in remaining butter and cheese. Season with salt and pepper. Stir in lemon zest and garnish with walnuts (if using).
Sunsweet Products Used
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