Spring Recipe

Spring Pea & Mint Quinoa Risotto

Recipe by Sheri McConaghie of Ananda Nutrition

6 cups of homemade chicken bone broth/stock
2 tsp coconut oil
1 tbsp of butter (optional)
1 medium shallot, diced
1 clove garlic, chopped
1 cup white quinoa, rinsed
250ml of white wine
1 cup of frozen peas
1/2 cup grated parmesan (use the rind during cooking for extra flavour)
Juice & zest of 1 lemon
Kosher salt & black pepper
1 tbsp each chopped parsley and mint


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