Quinoa Vegetable Risotto
This risotto uses quinoa instead of rice which produces a lovely nutty risotto packed full of vegetables.
Ingredients:1 tsp coconut oil 1 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 Pan
- 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.