Pumpkin Quinoa Risotto

Baked pumpkin almost melts into this quinoa risotto for an easy, unusual side dish. Pumpkin quinoa risotto
Yield 4 servings
Time 45 minutes
  • large pot with lid
  • wooden spoon

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.

Notes The original recipe calls for ½ c pomegranate seeds on top which just did not appeal to me at all, but you might like to try it that way.

Choosing Raw cookbookAdapted 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. 😉 )

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Pumpkin quinoa risotto