Recipe: 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!
- 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
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
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
Peel the garlic. Peel and de-stone the avocado. Put both into a food processor with the basil, parsley, spinach and lemon juice.
Fold the avocado pesto into the risotto and serve with the pine nuts, some extra herbs and a drizzle of extra virgin olive oil.
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