Ingredients
(6 servings)
- 150 g of chopped smoked bacon
- 5 tbsp of butter
- 1 onion, finely chopped
- 3 cloves of garlic, chopped
- 1 1/2 cups of well-washed quinoa
- 4 cups of chicken broth
- 1 cup of chopped, cooked asparagus
- 1 cup of cooked peas
- 3/4 cup of grated parmesan cheese
- 1/4 cup of cream or undiluted evaporated milk
- 2 tbsp of chopped parsley
- Salt and pepper
Preparation:
Quinoa risotto with peas is made by heating a frying pan and cooking the bacon in it to render the fat until crisp. Set aside. Heat the butter in a deep frying pan. Add the onion and garlic and sauté until golden. Add the quinoa. Pour in 1 cup of the hot broth and cook until the quinoa absorbs it, stirring often. Add more broth as needed. Cook, stirring every so often, until the quinoa is done. Add the asparagus and peas and cook about 3 more minutes. Finally, stir in the parmesan cheese, the cream, the chopped herbs and the bacon. Season with salt and pepper. You can replace the quinoa in this risotto with the same amount of wheat.
If you use pearled quinoa, you do not need to wash it. Cook the peas and asparagus separately in boiling salted water. Once cooked, drain them and put them in ice water to keep their bright green color.
Enjoy the quinoa risotto with peas
