Spring Quinoa Risotto by Courtney Roulston

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Blitz broccoli in a food processor until it resembles rice.

Heat olive oil in a frying pan.

Dice brown onion and add to the pan with a touch of salt.

Chop garlic and add to the pan with the onion.

Add broccoli rice to the pan with the onion and garlic.

Pour in 2.5 to 3 cups of chicken stock.

Add 1 cup of quinoa flakes to the pan and stir.

Add 3/4 cup of frozen peas and 250-300 grams of shredded barbecued chicken to the mixture.

Mix everything together and let it simmer.

Prepare a cashew and basil pesto by blending 1 cup of cashews, basil leaves, lemon zest, lemon juice, and olive oil.

Mix the pesto with the risotto and top with parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens