Roasted pumpkin and quinoa risotto

Roasted pumpkin and quinoa risotto

3.7 69 ratings

Prep. 10 min

Total 40 min

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

Fibre 10.8 g

Saturated Fat 19.1 g

Carbohydrates 49.3 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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