• 2 x 250g Tilda Brown Basmati & Quinoa pouches

  • 200ml gluten free vegetable stock

  • 2 tbsp grapeseed oil

  • 4 spring onions, finely diced

  • 1 bundle (200g) fresh asparagus spears

  • 200g frozen peas, defrosted

  • 125g soft goats cheese

  • Salt and freshly ground black pepper


  • 1.

    Put the oil into a large, heavy-based pan over a medium heat. Add the onions and cook gently until they turn soft and translucent, about five minutes.

  • 2.

    Increase the heat a little and stir in the Tilda Brown Basmati & Quinoa straight from the pouch, making sure each grain is coated in the oil.

  • 3.

    Add the stock and stir through; reduce the heat slightly and cook for about eight minutes until hot and most of the stock has been absorbed.

  • 4.

    Meanwhile steam the asparagus spears for about seven minutes until tender. Slice into pieces about 2cm in length.

  • 5.

    Add the asparagus pieces and peas to the risotto. Increase the heat and stir for a few minutes to heat everything through.

  • 6.

    Just before serving, dot the risotto with three-quarters of the goat’s cheese, giving it a stir to slightly mix the cheese through.

  • 7.

    Serve hot with remaining goat’s cheese dotted over to top.


Tilda® Rice ‘Mood Foods’

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