Quinoa Risotto with Asparagus Recipe

Jennifer W. | The Scrumptious Pumpkin

Quinoa Risotto with Asparagus lets you celebrate spring with its healthy ingredients. A perfect light meal.

Quinoa Risotto with Asparagus Photo

Suffice it to say that, having made it through the past few months of blustery New England winter (one filled with record-breaking snowfall), I am beyond thrilled to be sharing a fresh, light, spring recipe today. This quinoa risotto - with fresh asparagus and thyme and crisp white wine - is just the thing for those nearly-warm, clear-blue-sky spring evenings.

Quinoa in Pan

One other wonderful thing about this recipe: it tastes like indulgent fine dining, but it’s actually really easy to make. Because quinoa cooks up so quickly and simply, the whole thing is ready in less than 30 minutes! This is one major reason why quinoa is my new favorite grain for making risotto.


What are the keys to success with this recipe?

Just begin by doing a bit of prep work before you start cooking the risotto. Chop up some fresh asparagus, along with some fresh thyme.


And grab a slice of hard parmesan cheese and freshly grate it. It’s the real, fresh parmesan that adds so much incredible flavor to this recipe!

Vegetable Broth

Also be sure to heat up some organic vegetable broth in the microwave immediately before you begin cooking the risotto. Heat it until it’s hot but not yet boiling, and then keep the broth covered and set it aside.

When you add it to the risotto later, it’s important that the broth is warm so it doesn’t bring down the temperature of everything in the saucepan.

Quinoa Risotto with Asparagus Picture

A couple more tips to bring out the very best flavor in this quinoa risotto:

Since the quinoa absorbs so much of the (typically very salty) vegetable broth, it’s best to season the quinoa with salt and pepper only at the very end, after adding in the parmesan and sautéed veggies.

Also be sure to add one last finishing touch: a couple of tablespoons of extra virgin olive oil. The oil adds such a delicious richness, perfectly complementing the fresh, crisp veggies in the risotto.

Quinoa Risotto with Asparagus Image

The last step is just to enjoy, preferably outside on a warm spring evening!

This dish is healthy and nutrient-rich, yet filled with flavor too. I love how the light, delicate flavors in this dish, including thyme, asparagus, and sweet corn, are perfectly balanced with the delicious, rich, indulgent flavors of extra virgin olive oil and parmesan. 

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!


We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!

And if you love seafood risotto, you'll adore this Gordon Ramsey Hell's Kitchen Lobster Risotto Recipe too.


Quinoa Risotto with Asparagus Recipe

    4 Servings


  • 1 1/2 cups Organic Vegetable Broth
  • 4 tablespoons Extra Virgin Olive Oil
  • 2 Shallots, Diced
  • 1 cup Quinoa
  • 2/3 cup Dry White Wine
  • 6 ounces Asparagus, Ends removed and chopped into 1/4 inch pieces
  • 1/3 cup Organic Frozen Sweet Corn
  • 1 tablespoon Fresh Thyme, Chopped
  • 1/2 cup Grated Parmesan Cheese


  1. Add the vegetable broth to a heat-safe bowl and microwave until hot but not yet boiling, about 2 minutes. Cover and set aside.
  2. Heat 1 tablespoon olive oil and chopped shallot in a saucepan over medium-low heat until shallot is softened, about 2 minutes.
  3. Add the quinoa and cook until toasted, stirring frequently, about 2 minutes.
  4. Add the wine, stir, and simmer until wine is reduced, about 2 minutes.
  5. Add enough of the heated vegetable broth to barely cover the quinoa, about 1/2 cup.
  6. Stir, and allow the broth to simmer and reduce.
  7. When most of the broth has cooked away, add another 1/2 cup.
  8. Repeat this process until quinoa is tender and al dente, about 10 minutes.
  9. Meanwhile, as quinoa cooks, heat 1 tablespoon olive oil in a sauté pan over medium heat.
  10. Add the asparagus and cook until hot but still crisp, about 2 minutes.
  11. Add the corn and thyme, and season with salt and pepper.
  12. Stir until well combined and cook until corn is heated through, about 2 minutes. Remove from heat and set aside.
  13. When quinoa is cooked, remove saucepan from heat.
  14. Add cooked asparagus mixture, along with 2 tablespoons olive oil and the grated parmesan.
  15. Stir until parmesan is melted and everything is well combined. Season with salt and pepper. Serve.


Cooking Method:
Healthy Eating
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Related Recipes:
Healthy Eating Recipes, Healthy Recipes, Quinoa Recipes, Risotto Recipes, Vegetarian Recipes, Dinner Recipes, Spring Recipes, Wine Recipes, Simmered Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Jennifer W.
Recipe Yields: 4 servings
Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 27 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 151
Calories 391

% Daily Value*
Total Fat 19g
  Saturated Fat 3g
Sodium 206mg
Total Carbohydrate 38g
  Dietary Fiber 3g
  Sugars 1g
Protein 11g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Jennifer W.

About Jennifer

Jen is a lifelong lover of fresh, healthy eating. She shares this love on The Scrumptious Pumpkin. Here on Food Fanatic, she's sharing her best Healthy Comfort Food.

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