A Spring Risotto with Asparagus, Broad Beans, Mint & Lemon

Another recipe for everybody! This is a fresh and summery risotto with a minty kick, hope you enjoy :) I estimated lots of my measurements and quantities in this one so just go with what feels right to you!

Ingredients (Serves 4 – 6)

4 Sticks of Celery (Very finely sliced)

2 medium white onions, finely chopped

4 garlic cloves, chopped

2 tbsp extra virgin olive oil

A bunch of asparagus

Lots of broad beans

Juice of 1 lemon

Rind of 1 Lemon

Vegetable stock

Some mint leaves (roughly chopped)

Risotto Rice (portion as per packet states)

Chilli Flakes (optional)

Parmesan

Method

  1. Heat some oil in a pan, and gently fry your onion, garlic and celery until the mixture is soft and translucent (around 10 mins). This will form the base of your risotto.
  2. Now tip in your rice and fry for about 2 mins making sure that it is well coated. Keep a pan of stock on the boil and add your first quantity to just cover the rice. Make sure you keep stirring and add more stock when necessary.
  3. Prep your asparagus as follows: Chop of the tips and 1 inch below the tips – these will be used for roasting. Discard the woody ends of your remaining stalks and cut the remaining asparagus into thinly sliced disks.
  4. Heat oven to 200C / 180C fan / Gas Mark 6. Toss the roasting asparagus in olive oil and roast until soft (around 20 mins).
  5. After the risotto has been cooking for around 12 mins, add the broad beans and asparagus tips, keep stirring and adding stock when needed, just a ladle full at a time.
  6. Add the lemon juice, half of your rind, and a some of the chopped mint leaves.
  7. When the rice is ready, in approximately another 12 minutes time (the risotto should be creamy and binding with a little bit of bite) stir through some parmesan and some butter if you wish, put a lid on your pan and let it sit for around 2 mins.
  8. Serve risotto ontp plates, top with your roasted asparagus, a little more parmesan, the rest of the lemon rind and some fresh mint. Season with salt and pepper to taste. (I also added some chilli flakes for an extra kick!)

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Quinoa with squash, prunes, spinach and crumbly feta

This quinoa recipe is an amalgam of a couple of different things I have tried and makes a lovely (and super healthy) summer meal. Hope you enjoy 🙂

Ingredients (Serves 4)

1 butternut squash (cut into medium cubes)

Roughly 10 Prunes (I used tinned prunes soaked in fruit juice)

1/2 bag of spinach

Feta Cheese

2 tbsp olive oil

1 large onion, finely chopped

4 garlic cloves, chopped

1 tbsp giner, finely chopped

Juice of ½ lemon

1 tsp of mild chilli powder

600ml vegetable stock

A few mint leaves (roughly chopped)

250g quinoa (thoroughly rinsed)

Method

  1. Heat oven to 200C / 180C fan / Gas Mark 6. Toss butternut squash in olive oil and roast until soft (around 35 mins).
  2. Whilst the squash is cooking, heat some oil (and butter if you wish) in a saucepan and cook the onion, garlic and ginger.
  3. Cook for around 10 mins then add the quinoa and chilli powder, give it a good stir making sure your mixture coats the quinoa.
  4. Add the prunes, lemon juice and stock, cover and simmer for about 25 mins. When you think the quinoa is just about cooked add the spinach and stir through.
  5. When everything is tender, stir through the butternut squash, sprinkle over the mint, spoon onto plates and crumble your feta over the top!

quinoa