Quinoa Risotto with Bacon and Peas, of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury
Risotto is a breeze to prepare, and a fast weeknight meal, when made with quinoa in place of rice. INGREDIENTS
3 slices thick-cut bacon, chopped
11⁄4 cups quinoa, rinsed
1 tsp dried thyme
1⁄2 cup dry white wine
2 cups ready-to-use GF vegetable broth
1 cup frozen petite peas, thawed
1 cup freshly grated Parmesan cheese, divided
1⁄4 cup packed fresh flat-leaf (Italian) parsley leaves, chopped
1 tbsp freshly squeezed lemon juice
Fine sea salt and freshly cracked black pepper
1. In a large saucepan, cook bacon over medium-high heat until crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Drain off all but 1 tbsp fat.
2. Add quinoa to the pan and cook, stirring, for 1 minute. Add thyme and wine; cook, stirring, for 3 to 5 minutes or until liquid is evaporated.
3. Stir in broth and bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, for 12 minutes.
4. Stir in peas, half the cheese, parsley and lemon juice; simmer for 1 minute or until heated through. Season to taste with salt and pepper. Serve sprinkled with bacon and the remaining cheese.
Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.