Quinoa-red Lentil Risotto with Asparagus & Peas Recipe | Samsung Food App

Ingredients

• 1/2 cup (90 g) dried red lentils, soaked, then drained and rinsed
• 1/2 cup (85 g) quinoa, soaked, then drained and rinsed
• 3 1/2 cups (875 ml) stock of choice
• 2 tablespoons finely grated Parmesan (optional), plus extra to serve
• 1 splash olive oil or grass-fed butter
• 1/2 bunch asparagus (about 225 g/8 oz), woody ends trimmed, cut into 1-inch (2 1/2 cm) pieces
• 1 garlic clove, finely chopped
• 1/2 cup (75 g) frozen peas, thawed
• 1 squeeze of fresh lemon juice
• Salt, to taste
• Salt and freshly ground black pepper