Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Asparagus and quinoa risotto
An easy recipe for asparagus quinoa risotto packed with the flavours of summer sunshine, comfort food at any time of year.
Ingredients
- 1/2 cup quinoa rinsed thoroughly
- 1 cup of vegetable stock
- 6 asparagus spears with ends trimmed off and chopped
- 1/2 cup frozen or fresh peas
- 1 tbsp chopped fresh mint
- 1 tbsp grated parmesan
- salt and pepper to taste
Instructions
- Bring the quinoa in stock to a boil, lower heat and simmer gently for 15 minutes
- Add the asparagus and cook for a further 5 minutes
- Drain any excess water, add mint and parmesan and seasoning and cook for a further 2 minutes
- Serve with a knob of butter on top if you want to make it creamy
Notes
Remember to rinse the quinoa thoroughly till water runs clear.
You can use courgette/zucchini instead of asparagus here.
Make this a 'normal' risotto by using rice instead of quinoa
Nutrition
Calories: 428kcalCarbohydrates: 73gProtein: 20gFat: 7gSaturated Fat: 2gCholesterol: 4mgSodium: 1028mgPotassium: 849mgFiber: 12gSugar: 8gVitamin A: 1993IUVitamin C: 36mgCalcium: 149mgIron: 7mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove