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Spring Quinoa Risotto (Quinotto)
A light and healthy meal which makes a great alternative to traditional risotto. It contains more protein and is full of healthy spring veggies. It can easily be made vegan & gluten-free.
- 2 cups mushrooms sliced
- 1 tbsp olive oil*
- 1 cup quinoa (dry)*
- 3 cups spring veggies. I used a mix of broccoli, broad beans and asparagus. Peas and courgettes would also work really well.
- 1 tablespoon butter or olive oil*
- 4 garlic cloves minced
- 1 brown onion finely sliced
- 3 cups vegetable bouillon*
- Handful of herbs. I used thyme, sage & mint.
- 1 lemon zest and 2 tbsp lemon juice
- ⅓ cup white wine vinegar
- ¾ cup grated Parmesan or nutritional yeast
- Salt and pepper to taste
- Start by making up the vegetable bouillon and bringing to a simmer.
- Cook the onion in 1 tbsp of olive oil. Once softened add half the garlic.
- Add the dry quinoa to the pan and toast with the onions and garlic for a few minutes.
- Add the vegetable bouillon to the quinoa ladle by ladle, waiting for each ladle to be absorbed before adding the next, as you would in a normal risotto.
- In the meantime, lightly steam the broccoli and asparagus. You want them to still have a slight crunch.
- In a separate pan, heat up the butter or olive oil, add the remaining garlic and fry the mushrooms until golden.
- After about 10 minutes add the shelled broad beans to the quinoa to allow them to cook for the remaining 10-15 minutes.
- When the quinoa is tender, add the steamed veg, lemon zest, parmesan or nutritional yeast (I add both), white wine vinegar and season well.
- Allow the flavours to amalgamate for a couple of minutes. Top with the mushrooms and serve.