Creamy Quinoa Risotto Recipe

Rinse quinoa twice and drain well.

Pour chicken broth into a saucepan; bring to a boil.

Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft about 5 minutes. Stir quinoa into onion mixture; cook stirring frequently until quinoa is toasted and coated in oil about 3 minutes.

Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook stirring frequently until absorbed 3 to 5 minutes. Continue ladling broth 1/2 cup at a time over quinoa mixture; cook stirring frequently until quinoa is tender and has burst about 20 minutes. You may not use all the chicken broth.

Mix Parmesan cheese and cream into quinoa mixture; season with marjoram thyme salt and pepper. Add a splash of chicken broth to make quinoa more creamy if desired.