Quinoa Risotto with Peas

Still had more Quinoa left from the last risotto and breakfast Quinoa pudding. So I decided to make some more risotto except that this time I was not as prepared. No leftover wine, no mushrooms, no bacon, no nothing - just frozen peas and lots of butter. So that's what I used.

The dish came out a little sweet from the peas and a bit buttery. I was glad I used butter and not olive oil here.



Ingredients

• 4 tablespoons butter


• 1 onion - chopped


• 5 cloves garlic - crushed and chopped


• 1 cup Quinoa


• 1 cup vegetable broth


• 3 - 4 cups water


• 2 bay leaves


• 2 cups frozen peas


• Salt and pepper


• 1/2 cup freshly grated Parmesan cheese

Directions

1. Melt butter in a pan. Add garlic and chopped onion. Stir until the onion becomes slightly brown. Add Quinoa and bay leaves. Alternately add broth and water 1/2 cup at a time after the liquid was absorbed.


2. When Quinoa is cooked (the grains become clear without opaque middle), add frozen peas and season with salt and pepper. Cook for a couple of minutes more until peas are heated.


3. Sprinkle with parmesan right before serving. Make 2 -3 servings.