Quinoa Risotto with Roasted Pumpkin
An Original Recipe by Lorraine Elliott, adapted from chef Yasmin Sumar
Preparation time: 10 minutes
Cooking time: 10 minutes
- 1 cup tri colour quinoa, cooked*
- 1 cup pumpkin cubes
- Oil for drizzling and frying
- 1 onion, peeled and finely diced
- 3 cloves garlic, peeled and finely diced
- 1 cup cream
- 1/2 cup finely grated parmesan cheese
- Parsley, salt and pepper
How to cook quinoa: rinse 1 cup of quinoa 4-5 times until the water runs completely clear. Add 4 cups of stock and the rinsed quinoa to a saucepan and bring to a boil. Simmer with the lid on for 15 minutes. Then turn off the heat and allow to sit for 10 minutes. Drain if there is any extra stock.
Step 1 - While it is cooking, roast the pumpkin. Preheat oven to 200C/400F and line a tray with parchment. Place the pumpkin cubes and drizzle with oil. Roast for 30 minutes or until caramelised and cooked.
Step 2 - Heat a frypan on medium high heat and saute the onions until soft. Add garlic and cook for a minute. Add the drained quinoa and cream and parmesan cheese and heat through until the cream reduces a little (it will only take a minute or two). Season with salt and pepper and serve topped with the pumpkin cubes, parsley and extra cheese.