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Quinoa–Red Lentil Risotto With Asparagus & Peas

Food52
  • 30 minutes
  • Serves 2

INGREDIENTS

1

2 bunch asparagus (about 225g/8oz)

1

Garlic clove

1/2 cup

Peas, frozen

1/2 cup

Red lentils, dried

3 1/2 cups

Stock

1

squeeze Lemon juice, fresh

1/2 cup

Quinoa

1

Salt

1

Salt and freshly ground black pepper

1

splash Olive oil or grass-fed butter

2 tbsp

Parmesan