We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
We use quinoa instead of rice to make risotto as it's very nutritious – it's a protein-rich seed which can be cooked like grains, but is easier as it needs less stirring. We believe that soaking "pseudocereals" (like quinoa and buckwheat) before using them activates their nutrients and makes them easier to digest.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.