Asparagus and Quinoa Risotto Recipe

Tender asparagus paired with yummy lemon quinoa risotto is the perfect comfort recipe.

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine Italian

Servings

Calories 213 kcal

Equipment

1 Large Pot

Ingredients

1 cup quinoa
½ bell pepper, red (Chopped)
¼ cup onion, red (Chopped)
1 cup coconut milk (Light version)
1 juice lemon, juice
1 cup asparagus chopped
pinch cayenne pepper
½ teaspoon thyme, dried
sea salt (To taste)

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Instructions

Cook the Quinoa
Rinse quinoa well. In a saucepan, combine quinoa with 2 cups water and a pinch of sea salt. Bring to a boil, reduce heat, and simmer for about 15 minutes until fluffy.
Saute Vegetables
In a large skillet, heat a splash of olive oil or broth. Add red onion and bell pepper, and sauté for 4-5 minutes until softened.
Add Asparagus & Spices
Stir in asparagus, cayenne pepper, thyme, and a pinch of salt. Sauté for another 3-4 minutes until asparagus is crisp-tender.
Create the Creamy Base
Pour in the coconut milk and lemon juice. Stir well and bring to a gentle simmer.
Combine & Finish
Add the cooked quinoa to the skillet and mix thoroughly until creamy and well combined. Adjust seasoning as needed.
Serve
Serve warm, garnished with fresh herbs or microgreens if desired.

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Nutrition

Serving: 1 ServingCalories: 213kcalCarbohydrates: 32gProtein: 7gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 46mgPotassium: 354mgFiber: 4gSugar: 2gVitamin A: 730IUVitamin C: 22mgCalcium: 34mgIron: 3mg

The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.

Keyword asparagus risotto, quinoa risotto

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