Quinoa Risotto

Directions

1. 1
   Melt butter in a large dutch oven over medium heat.
2. 2
   Add leeks/onion, garlic and pancetta and saute 2-3 minutes.
3. 3
   Add the rest of the vegetables and saute 5 minutes.
4. 4
   Add rinsed quinoa, salt, pepper and paprika and about 2/3 cup broth.
5. 5
   Bring to a boil then reduce heat to medium low and let simmer, stirring frequently until most of the liquid is absorbed.
6. 6
   Add another 2/3 cup broth and repeat.
7. 7
   Add remaining broth and let simmer, stirring frequently. Taste and add more salt if needed.
8. 8
   When all liquid is absorbed, stir in cheese and remove from heat.