Spinach and Quinoa Risotto
This risotto uses quinoa instead of rice, combining plump Sunsweet Amaz!n prunes and spicy gorgonzola cheese.
1 1/2 cups quinoa 1/2 tsp finely grated lemon zest (optional) 1/2 tsp freshly ground pepper 1/2 tsp salt 3 oz Gorgonzola cheese, crumbled 5 oz baby spinach 3/4 cup Sunsweet® Amaz!n Prunes, thinly sliced 2 cloves garlic, minced 1 large onion, chopped 2 Tbsp butter, divided 3 1/2 cups vegetable stock, divided 1/4 cup finely chopped toasted walnuts (optional)

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).

Nutritional Information
  • Total Servings 6
  • Serving Size 1/6
  • Calories per serving 340
  • Fat 14g
  • Cholesterol 25mg
  • Sodium 1090mg
  • Carbohydrates 43g
  • Fiber 6g
  • Sugar 8g
  • Protein 11g
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Prune Rice Salad
Moroccan Spiced Rice
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Products Used in This Recipe
Pitted Prunes