This lovely, light goat’s cheese and asparagus quinoa risotto recipe contains mood-boosting ingredients and takes only 15 minutes, making it the perfect evening meal after a stressful day.
Serves 4
Ingredients:
2 x 250g Tilda Brown Basmati & Quinoa pouches
200ml gluten-free vegetable stock
2tbsp rapeseed oil
4 spring onions, finely diced
200g asparagus spears, tough ends snapped off and discarded
200g frozen peas, defrosted
125g soft goat’s cheese
Salt and freshly ground black pepper
Method:
Put the oil into a large, heavy-based pan over a medium heat. Add the onions and cook gently until they turn soft and translucent, about five minutes.
Increase the heat a little and stir in the basmati and quinoa straight from the pouch, making sure each grain is coated in the oil.
Add the stock and stir through; reduce the heat slightly and cook for about eight minutes until hot and most of the stock has been absorbed.
Meanwhile steam the asparagus spears for about seven minutes until tender. Slice into pieces 2cm in length.
Add the asparagus and peas to the risotto. Increase the heat and stir for a few minute to heat everything through.
Just before serving, dot the risotto with three-quarters of the goat’s cheese, giving it a stir to slightly mix the cheese through.
Serve hot with the remaining goat’s cheese crumbled over the top.
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