Quinoa Risotto With Asparagus, Turkey Bacon And Parmesan

1. 1

   Begin by melting the butter in a large pan over medium heat. Add the onions and cook until translucent. Add the garlic and the quinoa. Cook for 2 minutes or so. You're trying to lightly toast the quinoa during this step. You don't want to burn it, so keep a close eye on it!

2. 2

   Meanwhile, combine the chicken stock and water in a pan and heat it over medium high heat until hot. Then keep it on a low burner so the liquid remains hot.

3. 3

   Add the wine to the lightly toasted quinoa and stir until the wine is absorbed. Add a ladle of stock (approximately 1/3 cup) and stir continuously until it is also absorbed. Add the asparagus and continue stirring, adding another ladle full of stock. When that is absorbed add more (a ladle at a time), stirring constantly until the quinoa is tender. If you run out of the stock/water mix, just continue adding plain water as needed. This is the basic risotto method and can be used to make traditional risotto with arborio rice.

4. 4

   Mix in the parmesan cheese and salt and pepper to taste.

5. 5

   Dish it onto your plates. Top with the bacon and thinly sliced fresh asparagus, if desired.

6. 6

   Serve immediately!

* Per serving · 4 servings · Values may vary.