asparagus and pea quinoa risotto
How to make asparagus and pea quinoa risotto recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
275 g (9 oz) quinoa, rinsed
600 ml (1 pint) hot vegetable stock
200 g (7 oz) asparagus, chopped
200 g (7 oz) frozen peas
1 tablespoon chopped mint
3 tablespoons grated Parmesan cheese
pepper
Method:
Place the quinoa and stock in a saucepan and bring to the boil, then reduce the heat and simmer for 12–15 minutes until the quinoa is cooked, adding the asparagus and peas about 2 minutes before the end of the cooking time.
Drain the quinoa and vegetables, then return to the pan with the mint and 2 tablespoons of the cheese and season with pepper. Mix well.
Serve sprinkled with the remaining Parmesan.
For asparagus & pea tart, unroll a 375 g (12 oz) pack ready-rolled puff pastry and place on a baking sheet. Mix together 200 g (7 oz) cream cheese and 1 tablespoon Dijon mustard in a bowl, then spread over the pastry, leaving a 1.5 cm (¾ inch) border around the edge.
Top with 300 g (10 oz) trimmed asparagus and 100 g (3½ oz) defrosted peas. Drizzle with 2 tablespoons olive oil, then season with pepper and sprinkle with 50 g (2 oz) grated Parmesan cheese.
Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–22 minutes. Serve with a crisp green salad. Total cooking time 30 minutes.
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