Quinoa risotto with fennel

    30 min

    This quinoa risotto with fennel was made with waitrose’s “lovelife, red & white quinoa with bulgar”. However you can substitute for any kind of quinoa. Quinoa is usually boiled in water but here it is cooked as risotto rice when you keep on adding stock little by little until it is absorbed. We love the addition of preserved lemons for a slight tangy kick. This tasty vegetarian dish can easily be altered to suit vegans.


    London, England, UK
    3 people made this

    Serves: 2 

    • 250g quinoa
    • 1 medium fennel bulb (cut into very thin slices)
    • 1 onion (finely sliced)
    • 2 garlic cloves crushed
    • 25g butter
    • 1 litre of vegetable stock
    • 1 to 2 preserved lemons (cut into small dices)
    • 50g parmesan + shavings to decorate
    • salt and pepper
    • fresh thyme sprigs to serve

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt the butter in a large saucepan.
    2. Add onion and garlic and sauté until tender.
    3. Add fennel and sauté for 3 mins.
    4. Add quinoa. Stir well.
    5. Add 250ml of stock, simmer until absorbed, stirring frequently.
    6. Repeat “step 5″ 2 to 3 times until the quinoa is cooked.
    7. Add preserved lemon and parmesan.
    8. Season to taste
    9. Let stand covered for 5 mins away from stove.
    10. Transfer to plates.
    11. Add parmesan shavings and fresh thymes leaves (about 2 sprigs per plate).

    See it on my blog

    The Flexitarian

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    Reviews in English (1)


    I didn't add fennel to mine, but thought this was a really neat idea for cooking quinoa like a risotto. I shall henceforth call it quinotto and add it to my cooking repertoire!  -  20 Dec 2015