Roasted pumpkin and quinoa risotto
TM6 TM5 TM31

Roasted pumpkin and quinoa risotto

3.6 (52 ratings)

Ingredients

  • 500 g butternut pumpkin, cut into cubes (3 cm)
  • 1 fresh chilli, deseeded and cut into thin slices (optional)
  • 1 - 2 pinches salt, plus extra to season
  • 1 - 2 pinches ground black pepper, plus extra to season
  • olive oil, for drizzling
  • 3 sprigs fresh rosemary, leaves only
  • 3 sprigs fresh thyme, leaves only
  • 60 g Parmesan cheese, cut into pieces (3 cm), plus extra shaved to serve
  • 1 brown onion, (approx. 150 g), cut into quarters
  • 80 g unsalted butter, cut into pieces
  • 550 g water
  • 2 tsp Vegetable stock paste (see Tips)
  • 250 g white quinoa, rinsed and drained
  • 80 g pouring (whipping) cream
  • 2 sprigs fresh basil, leaves only, torn into pieces

Nutrition
per 1 portion
Calories
2547 kJ / 606.3 kcal
Protein
17.5 g
Carbohydrates
49.3 g
Fat
35.8 g
Saturated fat
19.1 g
Fiber
10.8 g
Sodium
819.5 mg

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