Spring Quinoa Risotto Food

FRESH SPRING ONION AND QUINOA RISOTTO

Steps:

• Rinse the quinoa well under running water for 1 to 2 minutes, until the water runs clear.
• Bring the water to a boil in a small saucepan and add the quinoa. Cover the pan, lower the heat and simmer for 12 to 15 minutes or until the liquid is absorbed. The quinoa should have halos. Let sit for 5 minutes with the cover removed.
• While the quinoa is cooking, heat the oil and saute spring onions until tender, about 6 to 8 minutes. It is okay to let the onions caramelize a little. Add the vermouth and cook 1 minute more.
• Add the cooked quinoa to the sauté pan and blend well with the cooked onions and vermouth. Add the fresh tarragon and cook 1 minute more.
• Season to taste with salt and pepper, and serve.

QUINOA RISOTTO

Steps:

• Place quinoa in strainer and rinse thoroughly, drain.
• Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes) Remove from pan and set aside.
• Increase heat to med-high.
• Melt butter and add onion and 2 Tab water.
• Cook, stir often, until onion is soft.
• (Add water 1 tbs at a time if seems dry) To pan add broth, milk, quinoa, (if using dried sage add here).
• Bring to boil, stir often.
• Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes) Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces.
• Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed (5 minutes). Reduce heat and stir often until mixture thickens.
• Remove pan from heat and gently stir in fontina cheese and chopped fresh sage.
• Let stand until cheese is melted.
• Transfer to a shallow serving dish.
• Top with Parmesan.