Quinoa and Onion Risotto with Crème Fraîche and Hazelnuts

Name: Quinoa and Onion Risotto with Crème Fraîche and Hazelnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 1 teaspoon butter; 3 Tbsps crème fraîche; 3 Tbsps chopped hazelnuts, toasted; 355 milliliters uncooked quinoa; 1 teaspoon salt; 2 thyme sprigs; 1 liters water; 2 Tbsps white wine vinegar; 355 milliliters finely chopped Oso Sweet or other sweet onion

You can never have too many side dish recipes, so give Quinoan and Onion Risotto with Crème Fraîche and Hazelnuts a try. This recipe serves 6. One portion of this dish contains roughly 7g of protein, 7g of fat, and a total of 207 calories. If you have hazelnuts, butter, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice.

Ingredients you will need

Grains

Quinoa

Water

Dry Seasoning Rub

Equipment you will use

Sieve

Bowl

Drain well.

Combine 6 cups water, salt, thyme, and bay leaf in a large saucepan; bring to a simmer over medium heat. Cover and cook 5 minutes; discard thyme and bay leaf. Keep warm over low heat.

Ingredients you will need

Bay Leaves

Thyme

Water

Salt

Equipment you will use

Sauce Pan

Melt butter in a medium saut pan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onion, and cook for 10 minutes, stirring frequently.

Ingredients you will need

Onion

Add quinoa; cook 2 minutes, stirring constantly.

Ingredients you will need

Quinoa

Add warm seasoned water, 1/2 cup at a time, stirring frequently until each portion of warm seasoned water is absorbed before adding the next (about 30 minutes total). Stir in vinegar. Spoon 2/3 cup risotto into each of 6 small bowls or plates; top each serving with 1 1/2 teaspoons crme frache.

Ingredients you will need

Vinegar