Three grain egg and minted pea risotto

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Recipes, Spring, Summer

This vegetarian dish is a great, healthy alternative to traditional risotto. Buckwheat is actually a seed not a grain, although it is generally treated like the latter. One of the benefits is that it is gluten free as well as being high in nutrients and fibre.

Print Recipe
Three grain egg and minted pea risotto
This gluten free, vegetarian dish is a healthy alternative to traditional risotto.
Prep Time 30 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Rinse the quinoa, buckwheat and millet well, then place in a saucepan and add 400ml cold water. Bring to the boil then reduce to a simmer for 20 minutes until tender and most of the water is absorbed (drain off any excess).
  2. Hard boil the eggs whilst the grains are cooking. Once done, leave aside until cool then peel and cut into wedges.
  3. Bash the mint leaves in a pestle and mortar with the olive oil, lemon juice, garlic and some freshly ground black pepper and sea salt.
  4. When the grains are ready, steam the peas for a few minutes (they won't need long).
  5. Mix together the grains, peas and mint dressing then transfer to serving dishes and top with the egg.
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Three grain egg and minted pea risotto

comment 0
Recipes, Spring, Summer

This vegetarian dish is a great, healthy alternative to traditional risotto. Buckwheat is actually a seed not a grain, although it is generally treated like the latter. One of the benefits is that it is gluten free as well as being high in nutrients and fibre.


Print Recipe
Three grain egg and minted pea risotto
This gluten free, vegetarian dish is a healthy alternative to traditional risotto.
Prep Time 30 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Rinse the quinoa, buckwheat and millet well, then place in a saucepan and add 400ml cold water. Bring to the boil then reduce to a simmer for 20 minutes until tender and most of the water is absorbed (drain off any excess).
  2. Hard boil the eggs whilst the grains are cooking. Once done, leave aside until cool then peel and cut into wedges.
  3. Bash the mint leaves in a pestle and mortar with the olive oil, lemon juice, garlic and some freshly ground black pepper and sea salt.
  4. When the grains are ready, steam the peas for a few minutes (they won't need long).
  5. Mix together the grains, peas and mint dressing then transfer to serving dishes and top with the egg.
Share this Recipe

Leave a Reply