Quinoa Vegetable Risotto

Serves: 4

This risotto uses quinoa instead of rice which produces a lovely nutty risotto packed full of vegetables.

1 tsp coconut oil

1 onion, chopped

1 garlic clove, crushed

1 medium carrot, diced finely

50g French beans, cut into short lengths

225g quinoa, rinsed

900ml hot gluten-free vegetable stock

1 medium courgette, grated

75g frozen soya beans

handful fresh herbs ie thyme and parsley, chopped

black pepper, to taste

25g vegetarian Parmesan-style cheese shavings

Pyrex Gusto 30cm Frying Pan

Heat the oil in the Gusto frying pan and fry the onion until lightly browned. Add the garlic, carrot and beans and cook for 1-2 minutes.
Stir in the quinoa and then add the stock a ladleful at a time (you may not need it all), stirring occasionally until the quinoa is almost cooked.
Add the courgette, soya beans and herbs and cook for a further 2-3 minutes until heated through.
Season with black pepper and serve topped with Parmesan-style shavings.

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