- Serves4
- CourseMain meal
- Prepare15 mins
- Cook25 mins
- Total time40 mins
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 sticks celery, finely chopped
- 2 clove/s garlic, finely chopped
- 1 L vegetable stock
- 150g arborio risotto rice
- 100g white, black & red quinoa, well rinsed
- 4 tbsp hazelnuts, roughly chopped
- 150g whole leaf kale or cavolo nero, finely shredded
- 75g frozen Essential Petits Pois
- ½ x 20g pack chives, chopped
- ½ unwaxed lemon, zest and juice
- 75g feta, crumbled
Method
Heat the oil in a large saucepan and cook the onion, celery and garlic over a medium heat for 5 minutes, until softened. Meanwhile, warm the stock in a separate saucepan.
Stir the rice and quinoa into the onion pan and cook for 2 minutes more. Add about a quarter of the stock and stir until absorbed. Continue gradually adding the stock until the rice is almost cooked through and a quarter of the stock remains.
Meanwhile, toast the hazelnuts in a small frying pan for 3-5 minutes, shaking the pan regularly, until the nuts are golden.
Add the kale, peas and remaining stock to the pan and cook for 5 minutes more until the grains and kale are tender. Stir in the chives, lemon zest and juice and season to taste. Divide between shallow bowls and scatter over the feta and toasted hazelnuts.
Cook’s tip
Try swapping the hazelnuts for walnuts.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,877kJ/ 448kcals |
---|---|
Fat | 17g |
Saturated Fat | 4.7g |
Carbohydrates | 52g |
Sugars | 8.3g |
Fibre | 11g |
Protein | 15g |
Salt | 0.7g |