Quinoa Risotto with Asparagus, Turkey Bacon and Parmesan

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!

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.

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.

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

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

Serve immediately!