Pumpkin and Quinoa Risotto is full of goodness and healthy vegetables.
Method
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Preheat oven to 190 degrees.
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Remove skin, seeds and dice pumpkin. Place on lined baking tray drizzle with olive oil and season with pepper (optional). Place in oven and bake for 20 minutes.
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Pour stock and quinoa in large saucepan and bring to the boil, reduce heat and simmer covered for 15 minutes.
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Place red onions, mushroom and garlic in frypan add drizzle of olive oil, heat over medium to high heat and fry until just brown.
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Add cooked quinoa to frypan and toss. Gently toss through cooked pumpkin. Serve in bowl and sprinkle with blanched almonds.
Recipe Hints and Tips:
- Pumpkin and Quinoa Risotto is not suitable for freezing. Keep refrigerated for up to 3 days in an airtight container.
- You can add 40 grams of finely grated parmesan cheese to the cooked quinoa when mixing through frypan to give it a more risotto taste, we were just keeping it alittle healthier! I know shock horror here at SAHM HQ!
This dish will really fill you up and it really does taste delicious!
