Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes

Preheat the oven to 425 F.

Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon of olive oil. Season with a little salt and fresh ground pepper, and toss to coat. Roast asparagus for 8-10 minutes until lightly brown and just tender. (Don’t overcook them, peeps! You want them to have a little bit of crunch.) Remove pan from oven. When cool enough to handle, slice the spears into 1-inch pieces and set aside.

Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or saucepan. When hot, add the minced onion and minced garlic and sauté for 2-3 minutes until the onions become translucent. Add the quinoa to the pan and stir to coat with oil. Cook for 2 minutes, stirring constantly, until the grains are lightly toasted. Add the white wine to the pan and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes. Add 1¾ cups vegetable stock and bring to a boil. Lower heat to a simmer, cover and cook for 15 minutes until the liquid has been absorbed.

While the quinoa is cooking, you’re going to make an herb puree. Place the basil, parsley, the whole peeled garlic clove and remaining ½ cup vegetable stock into a blender or food processor. Puree until smooth.

Stir the herb puree and Parmesan cheese into the cooked quinoa. (If the mixture is too thick, you may want to add another ¼ cup of vegetable stock.) Add the roasted asparagus and sun-dried tomatoes and cook for 1 minute until heated through. Taste and season with a little salt and fresh ground pepper. Serve immediately, and feel free to get some extra Parmesan involved.