Asparagus and Pea Quinoa Risotto

Recipe by
Total Time:
25 minutes
Rated 5 based on 100 votes
Course: Main Recipe
Technique: Simmer Recipe
Difficulty: Medium

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  • 1 2/3rd cups quinoa, rinsed
  • 2 ½ cupshot vegetable stock
  • 250 gms. asparagus, chopped
  • 1 1/3 cups Green peas
  • 1 tbsp. chopped Mint
  • 3 tbsp. grated parmesan cheese
  • Black pepper to taste

How to Make Asparagus and Pea Quinoa Risotto

  • Place the quinoa and stock in a saucepan and bring to a boil.
  • Then reduce the heat and simmer for 12-15 minutes, until the quinoa is cooked, adding the asparagus and peas for about 2 minutes before the end of the cooking time.
  • Drain the quinoa and vegetables.
  • Then return to the pan with the mint and 2 tbsp. of the cheese and season with black pepper.
  • Mix well.
  • Serve sprinkled with the remaining parmesan cheese.