Chicken and Broccoli Quinoa Risotto

Chicken and Broccoli Quinoa Risotto is a super tasty dish and it’s gluten free! I used my Staub Paella pan which is not just for paella. This beautiful heavyweight enameled cast iron skillet is great for making a lot of amazing savory meals. The next savory meal that I wanted to create in my Staub Paella pan for my blog was risotto. This gluten free risotto is one of our favorite family quinoa dishes. I wanted to serve up a healthy protein rich dinner for my family this weekend. I have been making this chicken and broccoli quinoa risotto a lot lately. It’s just so tasty!  So naturally I am excited to share this special recipe with you.

I shopped for most of my ingredients at Traders Joes. I purchased organic chicken thighs, Trader Joe’s Organic Tri-Color Quinoa, and Organic Chicken Broth.

The white wine has it’s own special story. I added to my recipe this amazing white wine, 2014 Las Brisas Chardonnay, from Evans Ranch Wines from Santa Rita Hills, CA, that I brought home from a luncheon event that I photographed on the The Evans Ranch property in Santa Ynez. Evans Ranch is a beautiful private ranch owned by from Gainey Vineyards. It gave a really nice flavor to my risotto.

Ingredients

2 tbsp. butter
2 garlic cloves, crushed and diced
1 onion, diced
1 lb. chicken thighs, cut in one inch strips 6 cups of Chicken broth
2 cups, Quinoa (rinsed)
1 cup of white wine
1 cup, Broccoli florets
1⁄2 cup of shredded parmesan
1⁄2 cup of shredded asiago
Salt
Pepper

Recipe

In a skillet, heat butter and saute garlic and salt until translucent. Add chicken and saute until chicken is done. Add the broccoli and saute for 2 minutes. Take out the chicken and the broccoli and set aside. Add the olive oil to the middle of the pan and once it is hot add the quinoa and saute for 2 minutes, and then add 1⁄2 cup of white wine. Once the wine has been reduced down add the rest of the wine. Keep stirring and add 1 cup at a time for 25 minutes or until quinoa is done. Add the chicken and and broccoli to the risotto the last five minutes. Add 1⁄4 of the parmesan and 1⁄4 of the asiago and mix it into the quinoa risotto mixture. Once the quinoa is done take it off the burner and sprinkle the rest of the cheese over the the risotto and serve.