Barbecued chicken, sugar snap peas and quinoa risotto

METHOD

1. Trim the chicken breasts and cut them into 2 cm medallions. Refrigerate until ready to use.
2. Make the risotto by putting onion and ¼ cup stock into a suitable saucepan – let boil for one minute and then add the quinoa and carrots and stir as for risotto on medium heat.
3. Add 1 cup of the stock and stir to cook and evaporate the stock. Add the remaining stock and parsley and continue stirring until the mixture is moist, not watery – this will take 20 minutes to make and like rice risotto, it gives you 3 times the raw weight. Keep warm.
4. Spray the chicken with oil and cook on medium hot barbecue flat plate – turn when ready and cook through.
5. Plunge the peas into boiling water and cook for 2 minutes; drain and keep warm.
6. Spoon equal amounts of the risotto into the centre of a welled plate, add the chicken slices to sit on top and scatter the peas around the base of the quinoa.

NB: 200 grams raw quinoa will give you 600 grams of cooked risotto. If using barley, it will take much longer to cook and you will need more stock.