Summer Quinoa Risotto

Okay, so this boozy summer vegetable quinoa risotto is my new weekday go-to dish. It’s got everything I want - protein, veggies and wine! I’ve used leek, asparagus and mushrooms as my veg, and instead of risotto rice, I’ve used quinoa - a perfect substitution!

Quinoa is an amazing grain to have in your store cupboard - gluten-free, and a complete protein containing all the essential amino acids. It also contains good levels of manganese, which supports the body’s energy production; and has a high level of zinc which is important for the maintenance of a healthy immune system.

Serves 2

Ingredients:

Olive oil
1 large leek, trimmed and finely sliced
250g chestnut mushrooms, quartered
125g asparagus, sliced into thirds on angles
4 garlic cloves, crushed
½ cup quinoa, washed
150ml white wine
1 vegetable stock pot dissolved in 300ml of boiling water
Salt and pepper
1 spring onion, finely sliced

Method:

Heat a large glug of olive oil in a large man over a medium heat. When hot, add the leek, asparagus and a pinch of salt and fry for 5-6 minutes. Then add the mushrooms and fry for 5-6 minutes until soft.
Add the garlic and stir for a minute. Then remove about a quarter of the veg to a plate and keep warm.
Stir the quinoa into the pan and cook for 1 minute.
Increase the heat, and add the wine. Let it bubble away for about 2 minutes, and then add the vegetable stock. Bring to the boil, and then reduce the heat to simmer. Cook for 25-30 minutes, stirring occasionally, until the liquid has been absorbed.
Once the quinoa is cooked, season it and serve in a large plate. Finish with the reserved vegetables and the spring onion.