QUINOA RISOTTO WITH ASPARAGUS AND GOAT CHEESE

QUINOA RISOTTO WITH ASPARAGUS AND GOAT CHEESE image

Yield 6-8 people

Number Of Ingredients 10

2 cups quinoa (available at most Trader Joes)
2 Tbsp extra virgin olive oil
1 Tbsp butter
1 small onion, finely diced
4+ cups vegetable (or chicken) broth
1/3 cup white wine
2/3-1 lb asparagus, washed and cut into 1-inch segments
4 oz chevre or similar goat cheese
parmesan rinds (optional)
chopped parsley and lemon zest for garnish

Steps:

Rinse quinoa in 2-3 changes of cold water. In a 4-quart sauce pan, sautee onion in olive oil and butter until transluscent. Add quinoa and white wine and cook over medium-high heat until wine is almost all evaporated. Add enough broth to cover quinoa, and stir. After 2-5 minutes (depending on thickness of the asparagus), stir in asparagus. Add Parmesan rinds if any are on hand. Simmer uncovered over medium-low heat, stirring and adding broth periodically as quinoa absorbs it. Quinoa is done when tender but has a slight crunch (12-15 minutes); quinoa will become mushy if overcooked. After removing from heat, salt and pepper to taste, sprinkle in 3 oz goat cheese and stir gently. Crumble remaining goat cheese, lemon zest, and parsley over top for garnish (and added flavor).