Recipe: Mike's Green Quinoa Risotto

MIKE'S GREEN QUINOA RISOTTO

It's vegan! I promise this will blow your mind when you try it. Vote for Mike by liking my recipe!

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 750 ml homemade veg stock
  • 200 g quinoa
  • 1 onion
  • 1 bunch parsley
  • 1 tbsp lemon zest
  • 1 bunch basil
  • 125 g asparagus spears
  • 1 avocado
  • 1 handful toasted pine nuts
  • 1 stick celey
  • 50 g spinach
  • 1 clove garlic
cook the quinoa

Step 1

Cook The Quinoa

Turn the heat up high, stirring the quinoa while the pan gets hot, then add a ladle of stock and the lemon zest. Let the quinoa absorb almost all of the stock, then continue adding a few ladles at a time until the quinoa cooks but still has a bite (it should take about 10 minutes).

caramelise the onions

Step 2

Caramelise The Onions

Peel and dice the onion. Finely dice the celery. Cut the asparagus into 3-4 lengths depending on the size. Heat the olive oil in a large frying pan over a medium high heat. Add the onion and celery, turn the heat down and fry for 10-15 minutes, until very caramelised (add a dash of water if it starts to burn). Add the Quinoa and the asparagus and coat in the oil.

make the pesto

Step 3

Make The Pesto

Peel the garlic. Peel and de-stone the avocado. Put both into a food processor with the basil, parsley, spinach and lemon juice.

serve

Step 4

Serve

Fold the avocado pesto into the risotto and serve with the pine nuts, some extra herbs and a drizzle of extra virgin olive oil. Serves 4

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