Quinoa Risotto with fava beans and artichoke hearts



  • 1 cup white quinoa
  • 1 cup fava beans
  • 1/2 cup shopped red onions
  • 20 little pearl onions
  • 2 cups chicken broth
  • 1/2 cup white wine
  • 2 Tbsp. butter
  • 3 Tbsp. mascarpone
  • 3 Tbsp. Parmesan cheese
  • 1/2 cup artichoke hearts
  • 1 Tea spoon garlic paste
  • 1 full hand parsley, mint, cilantro, basil; all fine chopped


  1.  Cook the quinoa with salt, water and a bay leave.
  2. In a large port fried the red onion, add the pearl onions and the garlic, add the white wine and the chicken broth. Incorporate the fava beans, after ten minutes add the precook quinoa, butter, mascarpone, parmesan.
  3. When everything is well mix, verify the salt and black pepper. Add the chopped herbs, mix and turn off immediately.
  4. I topped this Quinoa Risotto with Fried Shrimp in garlic, butter, white wine, nutmeg, salt and pepper.
  5. If you want you can use another protein like chicken, beef, or your favorite one!
  6. To plate and decorate, as you see in this picture; I used Feta Cheese and chives.

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