Quinoa Risotto with Lemon and Roasted Tomatoes

• 1 1/2 cups white quinoa, rinsed
• Kosher salt
• 1/2 cup panko (Japanese bread crumbs)
• 6 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons minced rosemary
• 2 garlic cloves, minced
• Freshly ground pepper
• 4 whole canned Italian tomatoes, drained and halved lengthwise
• 1 lemon
• 1 large shallot, finely chopped
• 2 cups chicken stock
• 1/4 cup creme fraiche, plus more for garnish
• 1 teaspoon grated lemon zest
• Finely grated Parmigiano-Reggiano cheese
• Chopped flat-leaf parsley, for garnish

1. Preheat the oven to 375.
2. In a saucepan, bring the quinoa with 2 1/2 cups of water and a large pinch of salt to a boil.
3. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes.
4. Let stand covered for 15 minutes, then fluff with a fork.
5. Meanwhile, in a bowl, mix the panko with 2 tablespoons of the olive oil, 1/2 teaspoon of the rosemary, half of the garlic and a generous pinch each of salt and pepper.
6. Arrange the tomatoes cut side up on a rimmed baking sheet and top with the panko.
7. Bake for 25 minutes, until the crumbs are lightly browned and the tomatoes are softened; keep warm.
8. Peel the lemon with a sharp knife, being sure to remove all of the bitter white pith.
9. Working over a bowl, cut in between the membranes to release the sections.
10. Cut the lemon sections into 1/4-inch pieces.
11. In a medium saucepan, heat the remaining 1/4 cup of olive oil until shimmering.
12. Add the shallot and remaining garlic and cook over moderate heat, stirring, until softened, about 4 minutes.
13. Add the remaining 1 teaspoon of rosemary and cook for 1 minute.
14. Stir in the quinoa and stock and bring just to a boil.
15. Simmer over moderate heat, stirring, until the quinoa is suspended in a thickened sauce, about 5 minutes.
16. Stir in the 1/4 cup of creme fraiche, lemon zest, lemon sections and 1/3 cup of grated Parmigiano-Reggiano.
17. Season with salt and pepper.
18. Spoon the risotto into bowls, top with the tomatoes and garnish with creme fraiche, grated cheese and chopped parsley; serve.

white quinoa, kosher salt, extravirgin olive oil, rosemary, garlic, freshly ground pepper, italian tomatoes, lemon, shallot, chicken stock, creme fraiche, lemon zest, cheese, flatleaf parsley

Taken from www.foodandwine.com/recipes/quinoa-risotto-with-lemon-and-roasted-tomatoes (may not work)