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.

  • 18 May 2025
  • Cook time 40 min
  • Prep time 15 min
  • 4 Servings
  • 12 Ingredients

Quinoa risotto with roast chilli pumpkin

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.

Ingredients:

4 cups pumpkin
480g
1 tsp rosemary
5g
4 cups vegetable broth
920g
1 tbsp olive oil
14g
1 onion
160g
1 stalk celery
130g
2 garlic cloves
6g
1 cup quinoa
230g
1/3 cup white wine
72g
1 zucchini
300g
1/4 cup grated parmesan cheese
20g
1/4 cup fresh parsley
16g

Instructions:

1. Preheat Oven and Roast Pumpkin:
- 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.
2. Prepare Broth:
- In a medium saucepan, heat the vegetable broth over medium heat. Keep it warm on the stovetop.
3. Cook the Aromatics:
- 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.
4. Toast and Cook Quinoa:
- 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.
5. Add Broth:
- 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.
6. Cook Zucchini:
- 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.
7. Combine Ingredients:
- 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.
8. Season and Serve:
- 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 Facts
Serving Size590 grams
Energy
Calories 180kcal9%
Protein
Protein 7g5%
Carbohydrates
Carbohydrates 30g9%
Fiber 4.40g12%
Sugar 10g10%
Fat
Fat 7g8%
Saturated 1.61g5%
Cholesterol 4.35mg-
Vitamins
Vitamin A 580ug65%
Choline 36mg7%
Vitamin B1 0.24mg20%
Vitamin B2 0.37mg29%
Vitamin B3 1.78mg11%
Vitamin B6 0.39mg23%
Vitamin B9 90ug22%
Vitamin B12 0.07ug3%
Vitamin C 36mg38%
Vitamin E 1.87mg12%
Vitamin K 80ug64%
Minerals
Calcium, Ca 130mg10%
Copper, Cu 0.36mg40%
Iron, Fe 2.74mg25%
Magnesium, Mg 80mg19%
Phosphorus, P 240mg19%
Potassium, K 950mg28%
Selenium, Se 4.17ug8%
Sodium, Na 810mg54%
Zinc, Zn 1.74mg16%
Water
Water 540g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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