Pumpkin & Mushroom Quinoa Risotto
Learn how to make tasty pumpkin and mushroom risotto with a twist. This risotto is made with quinoa instead of rice, and it's just as delicious.
Ingredients
- 800g diced butternut pumpkin
- 1/3 cup extra virgin olive oil
- 3 portobello mushrooms, thickly sliced
- 1/4 cup pepitas
- 1 bunch sage, leaves picked
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 1 cup tri-colour quinoa, rinsed, drained
- 2 cup salt-reduced vegetable stock
- 1/3 cup finely grated parmesan
Method
- Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Place pumpkin on 1 tray and drizzle with 1 tbs oil. Season and toss to coat. Place mushroom on second tray and drizzle with 1 tbs oil. Season. Bake for 20 minutes or until tender. Add pepitas and sage to mushroom tray in the last 5 minutes of cooking and bake until sage is crisp.
- Meanwhile, heat remaining oil in a large, deep frying pan over medium-high heat. Cook onion and garlic for 3 minutes or until softened. Add quinoa and cook for 1 minute to coat grains. Add stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes or until quinoa is cooked and liquid has evaporated.
- Stir half the parmesan into quinoa mixture, then add pumpkin and mushroom mixture, reserving half the sage leaves and pepitas. Season. Divide risotto among bowls. Top with reserved sage and pepitas, sprinkle with remaining parmesan and serve.
