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Spring quinoa risotto recipe

Full of the goodness of seasonal greens, this dish is a light and flavoursome refresh of a classic.

Risotto used to be my favourite thing to cook, but the traditional version would leave me feeling heavy and bloated. Alas, I needn’t have ditched my favourite dish! I’ve discovered a way to make a nutrient packed, lighter version that I dare say tastes even better.

Quinoa is packed full of protein, essential amino acids, fibre, vitamins and minerals. Combine this with loads of green goodness and you have a dish that delivers on nourishment as well as flavour.

Ingredients

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  • Seasonal vegetables
  • Seasonings
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    What to do

  • 1. Heat butter in a medium saucepan or stock pot over a medium heat, fry the onions, two of the garlic cloves and the leek until soft and translucent.

  • 2. Add quinoa, coat with butter and stir for one minute.

  • 3. Add apple cider vinegar (or white wine) and stir.

  • 4. Add 1 cup of stock and stir until absorbed.

  • 5. Continue to add stock 1 cup at time, allowing liquid to be absorbed before adding more. Add the peas and mushrooms halfway through, and asparagus for 1 minute at the end.

  • 6. Cook for 25-30 minutes or until cooked taste for texture.

  • 7. Stir through lemon, salt and pepper, parsley and watercress adjust to suit your taste.

  • 8. Serve with a dollop of labna and drizzle of olive oil.

  • Find more recipes at ohmygoodness.net

    Image credits: Styling by Carlie Monasso, photography by Samara Clifford.

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