Vegan Quinoa Risotto “Quinotto” With Roasted Pumpkin, Chick Peas And Saffron Recipe

Name: Vegan Quinoa Risotto “Quinotto” With Roasted Pumpkin, Chick Peas And Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 hokkaido pumpkin medium-sized, Red kuri squash; 1 cup chick peas; salt; olive oil; 2 red onions small; 1 clove garlic; 5 saffron threads dark red; 1 teaspoon turmeric; 1 1/8 cups quinoa; 6 3/4 tablespoons white wine or the same amount of vegetable broth; 2 1/8 cups vegetable broth; 2 tablespoons pumpkin seeds to serve; 1/2 cup grated Parmesan

Servings: persons

1/2 hokkaido pumpkin medium-sized, Red kuri squash
1 cup chick peas
salt
olive oil
2 red onions small
1 clove garlic
5 saffron threads dark red
1 teaspoon turmeric
1 1/8 cups quinoa
6 3/4 tablespoons white wine or the same amount of vegetable broth
2 1/8 cups vegetable broth
2 tablespoons pumpkin seeds to serve
1/2 cup grated Parmesan

1
["Preheat the oven to 180 u00b0C or 350 u00b0F", "Remove seeds from pumpkin and dice one half with a sharp knife. Put the pumpkin dice in a baking dish, sprinkle with olive oil, salt and black pepper and bake for 30-35 minutes.
2
In another baking dish, put the cooked chick peas and add a bit of olive oil, salt and black pepper and put it to the oven for 30 minutes.", "In a skillet or pan heat two tablespoons of olive oil over medium-high heat. Warm up the vegetable broth and keep it warm over low heat.", "Chop onion and garlic and put them into a skillet. Cook for 3 minutes or until translucent and add saffron, turmeric and quinoa. Cook for 1-2 minutes, stirring constantly. Add wine and let it evaporate.", "Add the broth and cook until the liquid is mostly absorbed, stirring occasionally, for around 15-20 minutes. Add the pumpkin, chick peas (and parmesan if not vegan).", "Stir everything together for a few minutes and season with salt and black pepper to taste. Sprinkle with pumpkin seeds to serve. Enjoy!"]

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 hokkaido pumpkin medium-sized, Red kuri squash, 1 cup chick peas, salt, olive oil, and more.

Yes, Vegan Quinoa Risotto “Quinotto” With Roasted Pumpkin, Chick Peas And Saffron falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Quinoa Risotto “Quinotto” With Roasted Pumpkin, Chick Peas And Saffron

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