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Roasted pumpkin and quinoa risotto

Roasted pumpkin and quinoa risotto
3.7 68 ratings
Prep. 10min
Total 40min
4 portions
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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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