Vegan Quinoa Risotto Quinotto with Roasted Pumpkin,

Name: Vegan Quinoa Risotto Quinotto with Roasted Pumpkin, Chickpeas and Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Medium-sized Hokkaido Pumpkin (Red Kuri Squash); Olive Oil; Salt And Pepper; 1 cup Cooked Chickpeas; 2 cups Vegetable Broth; 2 Small Red Onions; 1 clove Garlic; 5 Threads Dark Red Saffron; 1 teaspoon Turmeric; 1 cup Quinoa; 1/2 cups White Wine (or The Same Amount Of Vegetable Broth); 1/2 cups Grated Parmesan (optional For Non-vegan); 2 Tablespoons Pumpkin Seeds To Serve

Servings: persons

1/2 Medium-sized Hokkaido Pumpkin (Red Kuri Squash)
Olive Oil
Salt And Pepper
1 cup Cooked Chickpeas
2 cups Vegetable Broth
2 Small Red Onions
1 clove Garlic
5 Threads Dark Red Saffron
1 teaspoon Turmeric
1 cup Quinoa
1/2 cups White Wine (or The Same Amount Of Vegetable Broth)
1/2 cups Grated Parmesan (optional For Non-vegan)
2 Tablespoons Pumpkin Seeds To Serve

1
Preheat oven to 180 degrees C or 350 degrees F.
2
Remove seeds from pumpkin and dice with a sharp knife.
3
Put diced pumpkin in a baking dish, sprinkle with olive oil, salt and black pepper and bake for 3035 minutes.
4
In another baking dish, put cooked chickpeas and add a bit of olive oil, salt and black pepper and put in the oven for 30 minutes.
5
In a skillet or pan, heat 2 tablespoons of olive oil over medium-high heat.
6
Warm the vegetable broth and keep it warm over low heat.
7
Chop onion and garlic and put them into a skillet.
8
Cook for 3 minutes or until translucent.
9
Add saffron, turmeric and quinoa.
10
Cook for 12 minutes, stirring constantly.
11
Add wine and let it evaporate.
12
Add the broth and cook until liquid is mostly absorbed, stirring occasionally, around 1520 minutes.
13
Add the pumpkin, chickpeas (and Parmesan if not vegan).
14
Stir everything together for a few minutes and season with salt and black pepper to taste.
15
Sprinkle with pumpkin seeds to serve.
16
Enjoy!

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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 Medium-sized Hokkaido Pumpkin (Red Kuri Squash), Olive Oil, Salt And Pepper, 1 cup Cooked Chickpeas, and more.

Yes, Vegan Quinoa Risotto Quinotto with Roasted Pumpkin, Chickpeas 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.

That's it — enjoy your meal!

Vegan Quinoa Risotto Quinotto with Roasted Pumpkin, Chickpeas and Saffron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions