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Summer Quinoa Risotto

Okay, so this boozy summer vegetable quinoa risotto is my new weekday go-to dish. It’s got everything I want - protein, veggies and wine! I’ve used leek, asparagus and mushrooms as my veg, and instead of risotto rice, I’ve used quinoa - a perfect substitution!

Quinoa is an amazing grain to have in your store cupboard - gluten-free, and a complete protein containing all the essential amino acids. It also contains good levels of manganese, which supports the body’s energy production; and has a high level of zinc which is important for the maintenance of a healthy immune system.

Serves 2


  • Olive oil

  • 1 large leek, trimmed and finely sliced

  • 250g chestnut mushrooms, quartered

  • 125g asparagus, sliced into thirds on angles

  • 4 garlic cloves, crushed

  • ½ cup quinoa, washed

  • 150ml white wine

  • 1 vegetable stock pot dissolved in 300ml of boiling water

  • Salt and pepper

  • 1 spring onion, finely sliced


  1. Heat a large glug of olive oil in a large man over a medium heat. When hot, add the leek, asparagus and a pinch of salt and fry for 5-6 minutes. Then add the mushrooms and fry for 5-6 minutes until soft.

  2. Add the garlic and stir for a minute. Then remove about a quarter of the veg to a plate and keep warm.

  3. Stir the quinoa into the pan and cook for 1 minute.

  4. Increase the heat, and add the wine. Let it bubble away for about 2 minutes, and then add the vegetable stock. Bring to the boil, and then reduce the heat to simmer. Cook for 25-30 minutes, stirring occasionally, until the liquid has been absorbed.

  5. Once the quinoa is cooked, season it and serve in a large plate. Finish with the reserved vegetables and the spring onion.

And enjoy!


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