Quinoa Risotto with Spring Vegetables

Put some pep in your dinner recipe step with our Quinoa Risotto Primavera with Spring Vegetables. This spin on Northern Italian risotto combines wholesome Tiny Hero® Golden Quinoa with zesty lemon, savory pesto, and hearty green veggies to create a dish that’s big on texture and bold on flavor. Don’t blame us if it becomes your favorite spring or summer recipe.

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes


  • 1 ½ cups Tiny Hero® Golden Quinoa
  • 4 cups reduced-sodium vegetable broth
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, sliced
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1/2 cup dry white wine
  • 1 bunch asparagus (1 lb), trimmed and cut into 2-inch pieces
  • 1 zucchini, sliced into half-moons
  • ½ cup shelled spring peas or frozen peas
  • ¼ cup prepared basil pesto
  • 1 tbsp lemon zest
  • Lemon wedges


  1. In small saucepan, bring broth to boil; Reduce heat to low.
  2. Heat oil in large skillet on medium heat, add onions and garlic and cook for 3 to 5 minutes or until tender. Stir in Tiny Hero® Golden Quinoa, salt and pepper and cook for 3 to 5 minutes or until well coated. Stir in wine, cook until almost all the liquid is absorbed.
  3. Pour in half of the warm broth, 1/2 cup at a time, stirring constantly until almost all liquid is absorbed before adding more liquid, about 10 minutes.
  4. Stir in asparagus, zucchini and peas; cook, adding remaining broth, 1/2 cup at a time, for 8 to 10 minutes or until quinoa and vegetables are tender. Stir in pesto and lemon zest. Remove from heat, cover and let stand for 5 minutes. Serve with lemon wedges.