Pumpkin and Quinoa Risotto is full of goodness and healthy vegetables.
This dish will really fill you up and it really does taste delicious!
Pumpkin and Quinoa Risotto
Course: Recipes, Vegetarian
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
1.5 cups Quinoa
4 cups Stock (Vegetable)
1 cup Pumpkin-diced
2 tbsp Olive oil
2 Red Onions-sliced
200 gram Mushrooms-sliced
2 Garlic (clove)-minced
2 tbsp Almonds-blanched
Directions
- Preheat oven to 190 degrees.
- Remove skin, seeds and dice pumpkin. Place on lined baking tray drizzle with olive oil and season with pepper (optional). Place in oven and bake for 20 minutes.
- Pour stock and quinoa in large saucepan and bring to the boil, reduce heat and simmer covered for 15 minutes.
- Place red onions, mushroom and garlic in frypan add drizzle of olive oil, heat over medium to high heat and fry until just brown.
- Add cooked quinoa to frypan and toss. Gently toss through cooked pumpkin. Serve in bowl and sprinkle with blanched almonds.
- Recipe Hints and Tips:
- Pumpkin and Quinoa Risotto is not suitable for freezing. Keep refrigerated for up to 3 days in an airtight container.
- You can add 40 grams of finely grated parmesan cheese to the cooked quinoa when mixing through frypan to give it a more risotto taste, we were just keeping it alittle healthier! I know shock horror here at SAHM HQ!
Is there a way we can get this in American measurements as well? Maybe a button for conversion?