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Wednesday, July 16, 2014

{Quinoa Risotto with Peas and Chickpeas}

Hi, Friends! 

I am finally getting back into cooking... I know it has been a while and I am not even sure I can use moving as an excuse anymore!  While I still feel like I am settling into the new place, the kitchen is more then functional, really I have just been lazy with cooking!  Sorry!!   But none the less I am excited to be back with you today, and more excited to share this delicious risotto recipe with you!  

Risotto is my go to recipe when I need a wow recipe that is sure to please a crowd, or when I want to make an extra special dinner for Derek and I (check out my go to shrimp risotto recipe, here)!  Risotto is simple, yet delicious and to me is a dressed up version of good old comfort food.  Think carbs, cheese and delectable add ins!   My quinoa risotto is a nod to the classic rice version, and packed full of good for you veggies and cheesy goodness!  This risotto is perfect for a meatless Monday meal, and reheats great for lunches!  Serve it with a simple salad for a complete dinner or eat it as a side dish.  I am just sure you will love this risotto, no matter how you choose to serve it! 

Quinoa Risotto with Peas and Chickpeas 
Brunch N'Cupcakes 
Serves 4-6 

1 Cup Quinoa Rinsed (I used Tri Color Trader Joe's Quinoa) 
3 Cups Vegetable Broth 
2 Teaspoons Minced Garlic 
1/2 Medium Onion Chopped 
1 Cup Canned Chickpeas (Drained and Rinsed) 
1 Cup Frozen Peas 
1-2 Large Handfuls Fresh Chopped Basil 
1/3 Cup Good Quality Parmesan Cheese
1/4 Cup Feta Cheese 
Salt and Pepper to Taste 
1 Tablespoon Olive Oil 

1- In large skillet heat olive oil.  Sautee onions until translucent add in garlic and cook until fragrant.  Slowly add quinoa in with onion and garlic.  Stir until quinoa is evenly coated with olive oil.  Cook for 1 minute. 
2- Add in 1 1/2 Cup of the chicken broth.  Allow mixture to come to boil, reduce heat and continue cooking until broth is absorbed.  Add in remaining broth and all mixture to simmer until liquid is almost all absorbed and quinoa is tender.  
3- Stir in peas and allow peas to cook for 5 minutes until heated through.  Stir in parmesan cheese, salt, pepper and basil.  Transfer risotto to a serving dish and top with feta.  Serve immediately.