Pea and Quinoa Risotto

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    398 per serving


  • 1 red onion, chopped
  • 2tbsp olive oil
  • 2 cloves of garlic, chopped
  • 250g quinoa
  • 1 litre of vegetable stock (used with reduced salt stock cube)
  • 8 cherry tomatoes, halved
  • 150g frozen peas
  • 1 lemon, juice and zest
  • 1 tbsp chopped mint leaves
  • 50g Parmesan or goat's cheese (optional)

Cooking Directions

  1. Add the olive oil to a large pan and cook the red onion over a medium heat for 4 minutes.
  2. Add the garlic and cook for 1 minute

  3. Add the quinoa and 1/3 of the vegetable stock (approx. 330ml). Simmer, stirring, until most of the liquid has been absorbed. Add the remaining stock a little at time. Stir regularly to stop the quinoa sticking.

  4. Add the frozen peas, mint, tomatoes, lemon juice and zest and cook for 6 minutes.

  5. Serve on a plate sprinkling the Parmesan or goat's cheese over the top.