Summer Pea & Asparagus Quinoa Risotto

Serves 4
Total Time
40 Minutes
250g/1.5 cups uncooked quinoa soaked over night, drained & rinsed
700ml/3 cups vegetable stock
8 spears asparagus ends removed and chopped
1 large white onion finely diced
4 cloves of garlic finely chopped
½ Tsp Himalayan salt
¼ Tsp Black pepper
1 Tbsp avocado oil (can also use olive oil)
4 radishes - finely sliced (use a mandolin if you have one)
Small bunch of fresh pea shoots
For The Pea Puree
225g/1.5 cups frozen garden peas
4 Tbsp coconut milk (can use other plant milk or water)
1 Tbsp avocado oil (can also use olive oil)
5 sprigs fresh mint (use leaves only)
¼ Tsp Himalayan salt
Pinch of black pepper
Step 1

Start by making the pea puree. To defrost the peas, boil some water and cover the peas for a few minutes then drain them. Add all the ingredients to a blender and blend until it reaches a creamy consistency. Set to one side.

Step 2

In a medium pan, heat a tablespoon of avocado oil over medium heat. Add the onion and cook for a 4-5 minutes until they become translucent. Add the garlic and cook for 2-3 minutes, stirring frequently.

Step 3

Add the quinoa to the pan, along with the salt, pepper and stock. Bring to the boil and then reduce the heat. Let it simmer for about 8-10 minutes, add the asparagus and stir. Cook for a further 5 minutes until all the liquid has absorbed.

Step 4

Stir in the pea puree, mix together well and heat it through. Serve into dishes, add the radish slices and pea shoots on top and a drizzle of avocado or olive oil.

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