Quinoa Risotto with Sun-Dried Tomatoes and Peas

Ingredients

• 2 cups white quinoa
• ½ small onion, minced (about 1/3 of a cup)
• ½ cup sundried tomatoes packed in olive oil, coarsely chopped
• ½ cup uncooked frozen peas, defrosted (fresh peas work as well)
• 3 tablespoons unsalted butter
• 1 tablespoons olive oil from the sun-dried tomatoes container)
• ½ cup freshly grated Parmesan cheese
• 5 cups broth (I used vegetable broth , but a chicken broth will work as well.)

Instructions

1. Heat the broth in a pot and bring to a simmer.
2. Heat 2 tablespoons of butter with olive oil in a medium pot over medium heat. Add the onion and sauté for a few minutes until it begins too soften and turn translucent. Do not let the onions brown.
3. Add the quinoa and stir well for about 1 minute, making sure the quinoa is coated. Start adding the simmering broth, half a cup at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding the next half-cup. Make sure to stir frequently.
4. When the last ½ cup of broth is almost completely absorbed, add the sun-dried tomatoes and the peas and mix well.
5. Add the last tablespoon of butter and the Parmesan cheese and stir very well.
6. Turn the flame off, cover the pot and allow the quinoa to steep for 5 minutes.
7. Serve warm.