- Prep
- 15 min
- Cook
- 25 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 285 kcal
Quick summary
“A quick and nutritious reinterpretation of the classic risotto where the cooked quinoa grains absorb a full-bodied rustic tomato sauce (filetto di pomodoro). Finished off the heat with pecorino romano cheese and fresh basil leaves.”
What you need to know
- Rinsing the quinoa beforehand in running water removes the natural saponin that gives a bitter taste to the grain.
- Rustic filetto di pomodoro sauce provides balanced acidity and coats each grain of quinoa evenly.
- The final mantecatura with grated pecorino romano cheese and hot broth creates a velvety texture without lumps.
Ingredients
Main
- cup Quinoa
- cups Water or vegetable broth
- tablespoons Extra virgin olive oil
- unidade, picada Cebola pequena
- cloves, minced Garlic
- lata (400g) Filetto di Pomodoro Sauce
- cup (for creaminess) Hot vegetable broth
- cup Grated Pecorino Romano cheese
- cup, leaves for decoration Fresh basil
- Salt
- Freshly ground black pepper
Instructions
Principal
- Prepare the QuinoaCooking the quinoa perfectly is the secret of this recipe. Rinse the quinoa well in cold water before cooking to remove the saponin, avoiding a bitter taste. Cook according to package instructions, usually using a ratio of 1 part quinoa to 2 parts water or broth. After cooking, set aside.
- Sauté the AromaticsIn a large, deep pot, heat the extra virgin olive oil over medium heat. Add the chopped onion and saute until translucent and soft, which takes about 3-5 minutes. Then, incorporate the minced garlic and cook for another minute, releasing its aromas without letting it brown.
- Add the TomatoAdd the filetto di pomodoro sauce to the pan, stirring well to combine with the onion and garlic. Let the sauce heat for a few minutes, allowing the flavors to deepen. You will notice a delicious aroma that is the base of the vibrant flavor of this risotto.
- Incorporate the QuinoaAdd the cooked quinoa to the tomato sauce, mixing gently so that each grain is coated. Cook for about 2-3 minutes, ensuring the quinoa absorbs the sauce flavors well. This step is crucial for the intensity of the final flavor of the dish.
- Creamy with BrothAdd a splash of hot vegetable broth, approximately 1/4 cup. Stir continuously until the broth is almost completely absorbed. Repeat this process, adding broth little by little, until the desired creamy consistency is reached. The professional technique is to add the liquid gradually, like in a traditional risotto.
- Finish with CheeseRemove the pan from the heat. Incorporate the grated Pecorino Romano cheese, stirring vigorously to create a velvety and smooth texture. The residual heat from the quinoa and sauce will melt the cheese, turning the dish into a truly indulgent risotto. Adjust salt and freshly ground black pepper to taste.
- Serve ImmediatelyTransfer the Creamy Quinoa Risotto to individual plates. Decorate with fresh basil leaves, which add an aromatic and charming visual touch. Serve immediately to enjoy its best texture and temperature. A final drizzle of extra virgin olive oil can further enhance the flavor.
Chef's tips
- Cook the quinoa until the grains are translucent and the small spiral is visible, maintaining slight firmness.
- Use a ladle of hot vegetable broth to emulsify the tomato sauce with the pecorino cheese.
- Tear the fresh basil leaves with your hands only at the moment of serving so as not to darken the herb.
Variations
- Incorporate 1 cup of Italian zucchini cubes sautéed in olive oil along with the tomato sauce.
- Add black olive slices and drained capers for a version inspired by puttanesca sauce.
- Add a tablespoon of cold unsalted butter along with the cheese to provide a mirror shine.
Substitutions
- White quinoa can be replaced by mixed or red quinoa, which offer a firmer texture.
- Pecorino Romano cheese can be replaced by freshly grated Parmesan cheese or Grana Padano cheese.
- The filetto di pomodoro sauce can be replaced by coarsely chopped canned peeled tomatoes.
How to store
Store in an airtight container in the refrigerator for up to 4 days. To reheat, place in a small saucepan with 3 tablespoons of hot water or broth over low heat, stirring constantly.
Can it be frozen?
Freeze the ready-made quinoa risotto in individual pots for up to 60 days. To consume, thaw in the refrigerator for 6 hours and heat in a pan adding drops of fresh olive oil.
What to serve with
Pairs with grilled white fish fillet, roast chicken breast, green salad with walnuts, or Chianti red wine.
Frequently asked questions
Can I use common tomato sauce instead of filetto di pomodoro?
Yes, but prefer sauces with rustic pieces of tomato instead of extracts or very smooth purees to preserve the full-bodied texture of the dish.
How to know the exact cooking point of quinoa?
Quinoa is cooked al dente when the seed becomes semi-transparent and the outer white ring of the germ loosens slightly, which takes about 12 to 15 minutes of boiling.
Why is it necessary to wash the quinoa before cooking?
The quinoa husk is covered by saponin, a natural bitter and resinous substance that dissolves easily under abundant running water in a fine-mesh sieve.
Does the dish have the same creaminess as a traditional risotto made with arborio rice?
Quinoa doesn't release starch like rice, so the creaminess comes from the emulsion of the reduced tomato sauce with the hot vegetable broth and the melted fat of the pecorino cheese.
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