Quinoa risotto

Pea quinoa risotto with ham

Mix things up with this unusual take on the classic Italian dish

By , 05 April 2016

(21 votes)

Pea quinoa risotto with ham
  • 35 Mins

  • Serves: 4

Delicious in a salad or side, there’s so much more to this versatile grain – we’ve given it a starring role in a trio of deliciously different dishes

Nutritional Info
Each 540g serving contains
  • Energy

    1717KJ

    410KCAL

    21%
  • Fat

    14.6g

    low

    21%
  • Saturates

    4.3g

    low

    22%
  • Sugars

    1.08g

    low

    19%
  • Salt

    10.3g

    high

    11%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 318kJ/76kcal.
Ingredients
  • 1 red onion
  • 2tbsp olive oil
  • 2 cloves garlic
  • 250g quinoa
  • 1L water
  • 1 reduced-salt cube
  • 400g can cherry tomatoes
  • 150g frozen peas
  • zest and juice 1 lemon
  • 1tbsp chopped thyme
  • 100g ham, shredded
  • 50g Parmesan, grated
  • 1tbsp chopped parsley
Method
  • Cook 1 red onion, chopped, in 2tbsp olive oil on medium for 4 mins. Add 2 cloves garlic, chopped, and cook for 1 min more. Add 250g quinoa, rinsed.

  • Make 1L stock with 1 reduced-salt cube, and add 1⁄3 of it to the pan. Simmer, stirring, until most of the liquid is absorbed, then add the rest, a little at a time. Add a 400g can cherry tomatoes, 150g frozen peas, zest and juice 1 lemon and 1tbsp chopped thyme.

  • Cook for 6 mins more, sprinkle on 100g ham, shredded, 50g Parmesan, grated, and 1tbsp chopped parsley, then serve.