This lovely light Goat’s Cheese and Asparagus Risotto recipe has been developed using mood-boosting foods to help you eat your way to happiness. Incorporating protein and complex carbohydrates, found in wholegrain Basmati rice, into your diet can help to nourish your body and balance your hormones to help keep you in a better mood. The risotto makes a perfect evening meal after a stressful day!

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 4

Note: This recipe is gluten free

What You’ll Need:

• 2 x 250g Tilda® Brown Basmati & Quinoa pouches
• 200mls gluten free vegetable stock
• 2 tbsp rapeseed oil
• 4 spring onions, finely diced
• 1 bundle (200g) asparagus spears, tough ends
• snapped off and discarded
• 200g frozen peas, defrosted
• 125g soft goat’s cheese
• Salt and freshly ground black pepper

What To Do:

• 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
• 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
• 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
• Meanwhile steam the asparagus spears for about seven minutes until tender. Slice into pieces out 2cm in length
• Add the asparagus pieces and peas to the risotto. Increase the heat and stir for a few minute to heat everything through
• Just before serving, dot the risotto with three-quarters of the goats’ cheese, giving it a stir to slightly mix the cheese through
• Serve hot with the remaining goats’ cheese dotted over the top 

Created for Tilda® by Dr Sarah Schenker