Bacon & mushroom risotto

Prepare time: 20 min      Cooking time: 1 hr 20 min      Ready in: 1 hour 10 min

Risotto takes a while to cook properly, and it requires your attention as well as your time.

Ingredients

• 1½ cups arborio riceb
• 1 qt chicken stock
• ½ cup vermouth or another dry white wine
• 1 medium shallot or ½ small onion, chopped (about ½ cup)
• 3 Tbsp whole butter, divided
• 1 Tbsp vegetable oil
• ¼ cup grated Parmesan cheese
• 1 Tbsp chopped Italian parsley
• Kosher salt, to taste

Direction

1. Rinse the quinoa in a bowl of water and drain.
2. Heat up a sauté pan to medium and add the quinoa. Roast for about 7 minutes or until golden brown.
3. Add butter, vegetable broth, and soy milk. Stir continuously for about 10 minutes or until the quinoa is slightly tender.
4. Add the asparagus and cook for another 5 minutes or until the liquid has been soaked up. Keep stirring.
5. Turn off the heat, add cheeses, and stir.