Goat’s Cheese and Asparagus Basmati and Quinoa Risotto.

editorial image
Have your say

Why not try this tasty gluten-free recipe to mark Coeliac Awareness Week? Prep time: 5 minutes. Cook time: 10 minutes. Serves 4.


2 x 250g Tilda Brown Basmati & Quinoa pouches

200mls gluten free veg stock

2 tbsp rapeseed oil

4 spring onions, finely diced

1 bundle (200g) asparagus spears – snap off and discard tough ends

200g frozen peas, defrosted

125g soft goat’s cheese

Salt and ground black pepper


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

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

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

Steam the asparagus for about seven minutes until tender. Slice into 2cm pieces. Add asparagus and peas to the risotto. Increase heat and stir for a few minutes.

Before serving, dot the risotto with three-quarters of the goat’s cheese and give it a stir to slightly mix it in.

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

Recipe courtesy of Tilda.