Quinoa Vegetable Risotto
Serves: 4
Cost CuttingEco FriendlyGluten Free
This risotto uses quinoa instead of rice which produces a lovely nutty risotto packed full of vegetables.
Ingredients:
1 tsp coconut oil1 onion, chopped
1 garlic clove, crushed
1 medium carrot, diced finely
50g French beans, cut into short lengths
225g quinoa, rinsed
900ml hot gluten-free vegetable stock
1 medium courgette, grated
75g frozen soya beans
handful fresh herbs ie thyme and parsley, chopped
black pepper, to taste
25g vegetarian Parmesan-style cheese shavings
You’ll also need:
Pyrex Gusto 30cm Frying Panmethod:
- Heat the oil in the Gusto frying pan and fry the onion until lightly browned. Add the garlic, carrot and beans and cook for 1-2 minutes.
- Stir in the quinoa and then add the stock a ladleful at a time (you may not need it all), stirring occasionally until the quinoa is almost cooked.
- Add the courgette, soya beans and herbs and cook for a further 2-3 minutes until heated through.
- Season with black pepper and serve topped with Parmesan-style shavings.
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