Pumpkin & Quinoa Risotto

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10 Ingredients

Number of servings

1kilograms Kent pumpkin, peeled, cut into 1.5cm pieces
1 brown onion, diced
2 cloves garlic, crushed
2tablespoons thyme leaves
1 cup Macro Organic tri colour quinoa, rinsed, drained
1 cup salt-reduced vegetable stock
1 cup light shredded tasty cheese
1 cup shaved parmesan
120grams baby spinach leaves
1tablespoons extra virgin olive oil

Description

Comforting and filling, this gluten-free risotto recipe with quinoa and veggies is the perfect meal solution on chilly nights.

Cooking tip:

Make sure the pumpkin pieces are of equal size so they cook evenly.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced and line a baking tray with baking paper. Toss pumpkin in half the oil, spread on tray and season well with pepper. Bake for 35 minutes or until tender and caramelised on the edges.

Step 2 of 4

Heat remaining oil in a large, deep frying pan over medium heat. Sauté onion, garlic and thyme for 3 minutes or until almost starting to colour. Add quinoa and cook for 2 minutes to coat the grains. Add stock and 1 1/2 cups water, stir well to combine and reduce heat to low.

Step 3 of 4

Cover and simmer for 15 minutes or until quinoa is cooked. Stir through tasty cheese and half the parmesan. Season with pepper.

Step 4 of 4

Stir in spinach and pumpkin, reserving some of both, for 1 minute or until spinach wilts slightly. Divide risotto among bowls, top with reserved pumpkin and spinach and remaining parmesan. Serve.