Creamy Pumpkin Quinoa Risotto Recipe

Cooking Directions

• STEP 1.In a large pan, heat olive oil and sauté onions and garlic until translucent.
• STEP 2.Add quinoa and toast it for a few minutes until lightly golden.
• STEP 3.Add vegetable broth, pumpkin puree, and spices to the pan. Stir well to combine.
• STEP 4.Simmer the mixture over medium heat, stirring occasionally, until the quinoa is cooked and the mixture is creamy.
• STEP 5.Stir in grated Parmesan cheese and season with salt and pepper to taste.
• STEP 6.Garnish with chopped parsley or basil and serve hot as a main course or side dish.

Cooking Tips

• You can make your own pumpkin puree by roasting or steaming pumpkin and blending it until smooth.
• To enhance the flavor, you can add a splash of white wine to the risotto while cooking.
• If the risotto becomes too thick, you can add more vegetable broth or water to adjust the consistency.
• For a vegan version, omit the Parmesan cheese or use a vegan cheese alternative.
• You can add cooked vegetables like peas, mushrooms, or spinach to the risotto for added flavor and nutrition.

Storage and Serving

• Serve the Creamy Pumpkin Quinoa Risotto hot as a main course or side dish.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the risotto in a microwave or on a stovetop with a little vegetable broth or water to prevent it from drying out.
• You can also freeze the risotto for longer storage. Just thaw and reheat before serving.