Quinoa Risotto Recipe from Award-Winning Chicago Chef Bill Kim

Directions

1. Add quinoa and water to a medium saucepan, cover the saucepan with a tight-fitting lid and cook on low heat for 15 minutes.
2. Remove from heat, keeping the lid on and let stand covered for 5 minutes.
3. Heat medium-size saute pan on medium high, add olive oil. Add garlic and optional green garlic, toast for 1 minute, then add chili flakes and heat for 30 seconds.
4. Add asparagus pieces and cook for 1 minute, then add wild watercress, if using, and finish with lemon juice and salt. Take off the heat.
5. Use the same saucepan you used to cook the vegetables in, add the wine and let it reduce until almost dry. Add chicken broth and, simmer for 1 minute then add butter to melt into the sauce and take off the heat.
6. In a medium-size bowl combine quinoa and asparagus mixture and slowly add the wine sauce. Mix everything together until liquid is incorporated.
7. If you would like you can add protein such as sausage, beans, or even tofu, it’s all delicious!