Basil Parmesan Quinoa Risotto

A delightful twist on classic risotto, this Basil Parmesan Quinoa Risotto combines the nuttiness of quinoa with the aromatic flavors of basil and Parmesan cheese.

Basil Parmesan Quinoa Risotto

Basil Parmesan Quinoa Risotto


  • 2 cups quinoa, rinsed
  • 4 cups vegetable broth
  • 1 cup grated Parmesan cheese
  • 1/2 cup chopped fresh basil leaves
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  2. Add quinoa to the saucepan and toast for a few minutes.
  3. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently until absorbed.
  4. Continue this process until quinoa is cooked and creamy, usually about 20-25 minutes.
  5. Stir in grated Parmesan cheese and chopped basil leaves. Season with salt and pepper to taste.
  6. Serve hot, garnished with additional basil leaves and Parmesan, if desired.

Total Time: 30 minutes

Yield: 4 servings

Nutritional information: (Per serving) Calories: 320, Fat: 12g, Carbohydrates: 35g, Protein: 18g

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