Quinoa Risotto - cooking recipe

Ingredients

1 1/2 cups quinoa (available at health food stores)
1 teaspoon butter
1 large onion, chopped
1 cup vegetable broth
3/4 cup nonfat milk
1 1/2 teaspoons sage, chopped
8 ounces asparagus
1/4 cup fontina, shredded (can use jack too)
1/2 cup parmesan cheese, shaved

Preparation

Place quinoa in strainer and rinse thoroughly, drain.
Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes) Remove from pan and set aside.
Increase heat to med-high.
Melt butter and add onion and 2 Tab water.
Cook, stir often, until onion is soft.
(Add water 1 tbs at a time if seems dry) To pan add broth, milk, quinoa, (if using dried sage add here).
Bring to boil, stir often.
Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes) Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces.
Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed (5 minutes). Reduce heat and stir often until mixture thickens.
Remove pan from heat and gently stir in fontina cheese and chopped fresh sage.
Let stand until cheese is melted.
Transfer to a shallow serving dish.
Top with Parmesan.