quinoa & sweet potato risotto

Servings:

4 x Adults

Ingredients:
  1. 100g Cashew Nuts Soaked Until Soft
  2. 250g Cooked Butter Beans
  3. 200ml Vegetable Stock
  4. 300ml Vegetable Stock
  5. 1 x Small Finely Chopped Red onion
  6. 2 x  Finely Diced Sweet Potatoes
  7. 150g Halved Baby Chestnut Mushrooms
  8. 2 x Cloves Crushed Garlic
  9. 1 x Inch Piece of Very Finely Chopped Fresh Turmeric
  10. 2 x Bay Leaves
  11. 1 x Tsp Onion Powder
  12. 1/2 x Tsp Black Pepper
  13. 1/2 x Tsp Hing (Asafoetida)
  14. 300g Cooked Red Quinoa
  15. 1 x Juiced Lemon
  16. 1 x Finely Diced Haas Avocado
  17. 4 x Tbsp Nutritional Yeast (with added B12) 
  18. 10g Fresh Chopped Parsley
  19. 2 x Slice Spring Onion
  20. Sunflower & Pumpkin Seeds
Method:
  • Place 1,2 & 3 into a blender cup, blend until smooth then set aside for later
  • Next place 4,5,6,7,8,9,10,11,12 & 13, into a pan and bring to a simmer for 10 minutes
  • After 10 minutes add 14 & the blended nut & bean liquid (1,2 & 3) stir all the ingredients together
  • Next introduce 15,16,17,18 & 19 in the pan cooking for a further 5 minutes. Once up to temperature serve straight away dressing with 20 (I like to finish the dish off with a nut crumble crust – see recipe archive)
  • Picture listed shows the risotto served with lightly steamed broccoli

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