Roasted pumpkin and quinoa risotto

Roasted pumpkin and quinoa risotto

3.7 68 rating

Prep. 10min

Total 40min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 819.5 mg

Protein 17.5 g

Calories 2547 kJ / 606.3 kcal

Fat 35.8 g

Fiber 10.8 g

Saturated fat 19.1 g

Carbohydrates 49.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Stuffed butternut pumpkin with feta

1 h 50min

Lentil and pumpkin pot pies

1 h 25min

Mushroom quinotto

30min

Thai tofu and sweet potato cakes

30min

Pea and garden mint fritters

25min

Curried lentils and steamed pumpkin

1 h 15min

Sweet potato, parsnip and broccoli frittata

55min

Three-bean shepherd's pie

26 h

Vegetable pilaf

1 h

Vegetable curry with cauliflower couscous

45min

Zucchini, lentil and coconut stew

30min

Lentil bolognese

30min