Quinoa Risotto with Bacon and Peas
Risotto is a breeze to prepare, and a fast weeknight meal, when made with quinoa in place of rice. Verdant peas and parsley, plus crisp bacon, make it an irresistible choice.
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Ingredients
- 3 slices thick-cut bacon chopped
- 1 ¼ cups quinoa rinsed
- 1 tsp dried thyme
- ⅓ 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
Instructions
- 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 (15 mL) fat.
- 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.
- Stir in broth and bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, for 12 minutes.
- 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.
Servings: 4 servings