Lemon Thyme Risotto

This recipe is perfect way to use items in your pantry and freezer for a quick delicious dinner.  If you don’t have the tri color grains just use what you have.


1 ½ cups tricolor quinoa
1 ½ cups tricolor couscous
1 medium red onion, diced
1 orange pepper, chopped
10z. pkg. frozen peas
1 cup white cooking wine with lemon
1 32 oz. box unsalted vegetable stock
4 cloves garlic, minced
1 t. dried thyme
Zest from one lemon
Juice from one lemon
Salt to taste


Place the red onion in a large skillet over medium high heat.  Sauté the onions until they caramelize.  Next add the orange peppers & garlic and sauté until they soften. 

Next add the peas, quinoa, couscous, vegetable stock, white cooking wine with lemon and thyme.  Stir well and bring to a boil.  Reduce heat and cook for about 10 minutes.  Now add the lemon juice and lemon zest and salt.  Continue cooking another 10 minutes or so until most of the liquid has been absorbed and grains are fully cooked.

Serve with some fresh fruit.