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Quinoa rissoto with asparagus “oopsies”


  • Rissoto
  • 1/2 onion diced
  • oil of your choice
  • 1 cup quinoa
  • 1 litre stock bubbling on the back burner
  • 1 clove garlic crushed
  • salt and pepper to taste
  • Oopsies
  • Asparagus spears chalky bits broken off
  • Streaky bacon


  • Rissoto
  • Fry the onions until translucent in the oil. Add the quinoa and stir till well coated. Add garlic. Add a ladle full of stock and stir until soaked up. Repeat until the quinoa becomes sticky and creamy. The grains should still have a bit of bite to them
  • Oopsies
  • Preheat oven to 230 degrees C. Roll the bacon tightly around the spears. Place on baking sheet. Place in the oven. Watch the bacon and turn the spears. Remove from the oven.