Risotto. So creamy and delicious. Risotto gets a bad rap because it is typically very high in calories (cream, wine, butter…yum), and requires a lot of attention while cooking. This risotto however uses a very small amount of butter (1/2 tablespoon, compared to the average 3!), and it uses quinoa instead of arborio rice. For those of you that are unfamiliar with quinoa, it is actually a seed, and serves as a complete protein, you can find out more about quinoa here. There are 18 grams of protein and 9 grams of fiber in the one cup of quinoa used in this recipe! Quinoa is often used to replace grains for those with gluten-free diets. In fact, you can easily make this dish gluten-free, just be sure to check the label of your chicken broth. The brand I used does contain wheat gluten, but Swanson and Progresso both make gluten-free broths!