Slow-Cooker Quinoa Risotto with Chicken, Pesto and Asparagus
Bursting with flavor, this contemporary quinoa dish is a healthy one-pot slow-cooker meal. A splash of lemon juice and a generous measure of basil pesto add brightness, while lean chicken adds plenty of protein. Topped just before serving with watercress, asparagus and herbs, this fresh-tasting main makes a comforting springtime supper.
Ingredients
- 1 1/2 lb. (760 g) boneless, skinless chicken breasts, cut into bite-size pieces
- 1 1/2 cups (8 oz./250 g) quinoa, rinsed
- 4 garlic cloves, minced
- 4 cups (32 fl. oz./1 l) chicken stock
- Juice of 1 lemon
- Kosher salt and freshly ground pepper
- 3/4 cup (4 oz./125 g) frozen petite peas
- 1 Tbs. olive oil
- 1 lb. (500 g) asparagus, tough ends removed and spears cut into 1-inch (2.5-cm) lengths
- 1 container (7 oz./210 g) fresh basil pesto (about 3/4 cup)
- 1/2 cup (2 oz./60 g) grated Parmesan cheese, plus more for serving
- 2 Tbs. chopped fresh flat-leaf parsley, plus more for serving
- 2 Tbs. snipped fresh chives, plus more for serving
- 2 cups (2 oz./60 g) chopped watercress or baby arugula
Directions
In a slow cooker, combine the chicken, quinoa, garlic, 3 cups (24 fl. oz./750 ml) of the stock, the lemon juice, 1 tsp. salt and 1/2 tsp. pepper and stir to mix well. Cover and cook on the low setting for 2 1/2 hours.
Stir in the peas, re-cover and continue to cook on the low setting for 30 minutes longer. The chicken and quinoa should be tender.
Just before the chicken and quinoa are ready, in a fry pan over medium heat, warm the olive oil. Add the asparagus, a pinch of salt and a few tablespoons of water, cover the pan and cook, stirring occasionally, until crisp-tender, 2 to 5 minutes, depending on the thickness of the stalks. Warm the remaining 1 cup (8 fl. oz./250 ml) stock in the microwave or on the stove top until hot.
When the chicken and quinoa are ready, add the asparagus, hot stock, pesto, Parmesan, parsley and chives and stir to mix well. Taste and adjust the seasoning with salt, pepper and lemon juice if needed.
Spoon the risotto into wide, shallow individual bowls and top with the watercress, dividing it evenly. Sprinkle with parsley, chives and Parmesan and serve immediately. Serves 6.
Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)
