Kale & quinoa risotto with feta and toasted hazelnuts

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.