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Arugula Quinoa Risotto with Ricotta and Walnuts

Wendy Polisi
  • 25 minutes
  • Serves 6

INGREDIENTS

2 cups

Arugula

2 cloves

Garlic

1

Onion

1/2 tsp

Thyme, dried

1 1/2 cups

Vegetable broth

2 tbsp

Lemon juice

1 cup

Quinoa

1/2 tsp

Sea salt

2 tbsp

Olive oil, extra virgin

6 tbsp

Walnuts, toasted and chopped

1/2 cup

Or tofu ricotta, low fat

1/2 cup

Parmesan, grated

1/2 cup

White wine