Kale & quinoa risotto with feta and toasted hazelnuts

Name: Kale & quinoa risotto with feta and toasted hazelnuts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 2 sticks celery, finely chopped; 2 clove/s garlic, finely chopped; 1 L vegetable stock; 150 g arborio risotto rice; 100 g white, black & red quinoa, well rinsed; 4 tbsp hazelnuts, roughly chopped; 150 g whole leaf kale or cavolo nero, finely shredded; 75 g frozen Essential Petits Pois; 20 g pack chives, chopped; ½ unwaxed lemon, zest and juice; 75 g feta, crumbled

This mixed grain risotto offers a satisfying combination of textures and fresh flavours.

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VegetarianHealthyLow in saturated fatSource of fibreSource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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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

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.