Quinoa risotto with roast chilli pumpkin
Experience a delightful twist on classic risotto with this Quinoa Risotto with Roast Chili Pumpkin recipe. Savor the rich flavors of roasted pumpkin spiced with rosemary, perfectly complemented by a medley of sautéed vegetables including onion, celery, and zucchini. A nutritious quinoa base simmered in vegetable broth and white wine, finished with a touch of Parmesan and fresh parsley, makes this dish a wholesome and savory treat for any meal. Perfect for health-conscious foodies looking for a comforting yet elegant dish.
Cook time 40 min
Prep time 15 min
Ingredients:
4 cups pumpkin1 tsp rosemary
4 cups vegetable broth
1 tbsp olive oil
1 onion
1 stalk celery
2 garlic cloves
1 cup quinoa
1/3 cup white wine
1 zucchini
1/4 cup grated parmesan cheese
1/4 cup fresh parsley
This delicious Quinoa Risotto with Roast Chilli Pumpkin combines hearty vegetables and quinoa for a nutritious, flavorful dish. Perfect for a cozy dinner, this risotto is both comforting and packed with nutrients. The roast chilli pumpkin adds a smoky depth to the creamy risotto, creating a perfect balance of flavors.
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the diced pumpkin on a baking sheet. Sprinkle with the rosemary and drizzle with a small amount of olive oil. Toss to coat evenly.
- Roast the pumpkin in the preheated oven for about 20-25 minutes, or until tender and lightly browned. Once done, set aside.
- In a medium saucepan, heat the vegetable broth over medium heat. Keep it warm on the stovetop.
- In a large skillet or saucepan, heat the olive oil over medium heat.
- Add the chopped onion and celery. Sauté for about 5 minutes, or until softened.
- Add the minced garlic and sauté for another minute, until fragrant.
- Add the rinsed quinoa to the skillet with the onion, celery, and garlic. Stir to coat the quinoa with the oil and aromatics, and cook for about 2 minutes, toasting the quinoa lightly.
- Pour in the white wine and cook, stirring continuously, until the wine has evaporated.
- Begin adding the warm vegetable broth to the quinoa mixture, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladleful. Continue this process until the quinoa is cooked through and creamy, about 20-25 minutes in total.
- Add the diced zucchini to the risotto halfway through the broth addition process. Continue to cook, ensuring the zucchini becomes tender yet retains some bite.
- Once the quinoa is creamy and cooked through, and the zucchini is tender, stir in the roasted pumpkin chunks.
- Gently mix in the grated Parmesan cheese until melted and well combined.
- Season the risotto with salt and pepper to taste.
- Remove from heat and stir in the fresh chopped parsley.
- Serve immediately, garnished with additional Parmesan cheese and parsley if desired. Enjoy your Quinoa Risotto with Roast Chilli Pumpkin!
Tips:
- For extra flavor, you can toss the pumpkin with some paprika or cayenne pepper before roasting.
- Make sure to use a good quality white wine, as it adds a significant depth of flavor to the risotto.
- Stirring the quinoa regularly while cooking ensures it releases its starch, creating a creamy consistency similar to traditional risotto.
With a blend of wholesome quinoa and savory roasted pumpkin, this Quinoa Risotto is a delightful dish that will impress your taste buds and nourish your body. Serve it warm, garnished with fresh parsley and a sprinkle of Parmesan cheese for a finishing touch, and enjoy a hearty, delicious meal.
Nutrition per serving
4 ServingsCalories 180kcal
Protein 7g
Carbohydrates 30g
Fiber 4.40g
Sugar 10g
Fat 7g
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