VEG PATCH QUINOA RISOTTO

 
 
 
 

From the makers of veg patch soup… *drumroll please* comes the mighty veg patch quinoa risotto. This is an easy as ABC recipe that makes a delicious, nutritious, satisfying lunch. I used a real mixture of greens that I had, but of course you can use whatever you fancy (or any odds and ends hanging about the fridge calling your name).

 

INGREDIENTS

2 tbsp ghee, or your vegetable oil of choice
1 cup quinoa (soaked and rinsed)
1 medium courgette
2 medium sticks celery
1 medium sized leek
½ cup peas
2 large handfuls of greens (chard, bok choy, beet leaves, rocket)
750ml stock (add more if necessary)
Zest of 1 lemon
Juice of 1 lemon
1 tbsp ACV (apple cider vinegar)
Good handful grated parmesan cheese (or vegan alternative)
Salt and pepper to taste

METHOD

  1. Heat the ghee in a pan over a medium heat and soften the chopped leek and celery for approximately 5 minutes.

  2. Add in the quinoa, apple cider vinegar and approximately 500ml of the stock.

  3. Bring up the heat to a boil, then turn down and simmer for around 12-15 minutes, stirring often and adding more stock as needed if it is drying out.

  4. Once the quinoa is almost cooked, add in the courgette, peas and remaining stock and cook for a further 3-5 minutes.

  5. When the courgette has softened add in the chopped greens and simmer for a couple minutes more.

  6. Finally add in the lemon zest, lemon juice and grated parmesan cheese and gently fold through.

  7. Check for seasoning and add salt and pepper to taste. Serve with a good drizzle of olive oil.

 
LUNCH, DINNER, SPRING, SUMMER, VEGETARIANJasmine Hemsley