Asparagus and pea brown risotto
* perfect vegetarian winter meal.
Serves 2
1 tbls olive oil
1 onion diced
½ cup brown rice (2/3 raw quinoa)
2 1/2 cups bone broth –hot (less water for quinoa)
2/3 cup frozen peas
¼ cup parmesan cheese
10g unsalted butter
1 – 2 bunches asparagus
Cracked pepper to season
Method
Heat oil in large saucepan on medium and cook onion for 5 mins until softened.
Add rice and stir to coat grains, then add stock and water (or add quinoa with stock and water together), bring to boil and reduce heat to low and simmer for 25 minutes rice/10 minutes quinoa.
Remove from heat and add peas, parmesan cheese and butter, stiring until all melted.
Add asparagus and combine together, then cover the saucepan and let sit for 5 mins.
Serve the risotto and season with cracked pepper.
*great vegetarian dish
*flavoursome meal.
*you can change bone broth to chicken stock.
