Quinoa–Red Lentil Risotto With Asparagus & Peas

Name: Quinoa–Red Lentil Risotto With Asparagus & Peas
Cuisine: Italian
Ingredients: 1/2 cup (90g) dried red lentils, soaked, then drained and rinsed; 1/2 cup (85g) quinoa, soaked, then drained and rinsed; 3 1/2 cup (875ml) stock of choice; Salt, to taste; 2 tablespoon finely grated Parmesan (optional), plus extra to serve; 1 splash olive oil or grass-fed butter; 1/2 bunch asparagus (about 225g/8oz), woody ends trimmed, cut into 1-inch (2.5cm) pieces; Salt and freshly ground black pepper; 1 garlic clove, finely chopped; 1/2 cup (75g) frozen peas, thawed; 1 squeeze of fresh lemon juice

Instructions

The pairing of red lentils and quinoa is perfect for a plant-based, protein-packed risotto. The lentils cook quickly and lose their shape, adding to the creaminess of the dish, while the quinoa provides a pleasantly nutty flavor and bite. Quick and low-maintenance, this is also a cheat’s risotto with less ladling and stirring than traditional versions. Reprinted with permission from "The New Porridge," by Leah Vanderveldt, 2018.

Updated at: Fri, 02 Jan 2026 08:29:50 GMT