Quinoa Risotto

This recipe is from Jaqueline Mallorca’s book Gluten-Free Italian… LOVE IT! I made this for the first time over the summer while I was visiting my gorgeous fiance in South Africa.  He and I make a great pair because I love to cook and he loves to eat. The risotto was an instant favorite. He actually convinced me to make it 2 days in a row. Here you go!

• Fine sea salt
• 1 cup quinoa, rinsed and drained
• 2 cups water
• 2 tbs. unsalted butter
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• ¼ cup dry white wine
• ½ cup gluten-free chicken broth
• 4-6 tbs. heavy cream2 tbs. chopped flat leaf parsley
• ½ cup grated Parmesan cheese

Bring a large pot of salted water to a boil, add the quinoa, and cook uncovered until just tender and the white germ rings show, 8-10 min. Drain well, spread out on a baking sheet, and let dry for 30 min.

Warm the butter in a large skillet over moderate heat. When it foams, add the onion and garlic and cook, stirring often, until softened but not colored, about 5 min. Add quinoa and stir well to coat. Add the wine and let it evaporate. Stir in the broth and simmer for a further 5 min. add the cream and parsley and heat through. Add the parmesan. Taste for seasoning and add and/or pepper if needed. Enjoy!