Pumpkin Quinoa Risotto

• large pot with lid
• wooden spoon

• 1 T olive oil
• 1½ c onion, chopped
• 1 c quinoa
• 2⅔ c vegetable broth, divided
• 1½ c pumpkin purée, divided
• 3 T nutritional yeast
• 1 T lemon juice
• ¼ t salt

Heat oil over medium-high heat, add onion, and sauté, stirring frequently, until golden and translucent, 5-8 minutes.

Stir in the quinoa and toast for 2-3 minutes, until golden.

Add 2 c broth, bring to boil, reduce to simmer, and partly cover.

Simmer about 15-18 minutes until most of the liquid has been absorbed.

Add 1 c purée and ⅓ c broth and continue cooking, stirring constantly, until liquid is gone, about 3 minutes.

Add the remaining ingredients and continue cooking another 5 minutes or so, until thick and creamy.

Garnish and serve hot.

Adapted from the recipe for “Pumpkin Quinoa Risotto with Pomegranate Seeds” in Choosing Raw, by Gena Hamshaw.

Buy it:

Amazon.com | Amazon.co.uk

(It confused me too that the title has raw in it when this is clearly a cooked recipe. The author explains that she is not a "raw foodist" but rather a raw food enthusiast who eats both cooked and raw foods. So I guess my leaving out the pomegranate seeds essentially defeats her purpose. Oh well. 😉 )