Quinoa Pumpkin Risotto
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 tablespoons coconut oil
  • 3 cloves garlic, minced
  • 1 white onion, finely diced
  • 2 teaspoons dried sage
  • 4 sprigs thyme (removed from stem)
  • 1.5 cups quinoa, rinsed
  • 5 cups vegetable stock
  • ½ butternut pumpkin, peeled and cubed
  • 1 large handful curly kale, stems removed and broken into smaller pieces
  • ½ cup grated cheese, use a hard cheese like parmesan and pecorino
  • Zest of one lemon
  • Salt + pepper, to taste
Directions
  1. To a large pot, add onion, garlic, sage and thyme and cook for approximately 8 minutes or until onions have softened are turning translucent
  2. Add quinoa and 3.5 cups stock to the pot with the lid on and simmer for around 10 minutes
  3. Add butternut pumpkin and let simmer for roughly 20 minutes or until tender. Stir occasionally and add more liquid as needed when risotto starts to get dry
  4. Once pumpkin is tender add kale and cook for another few minutes
  5. Take of the heat and add cheese and lemon zest. Season with salt +pepper and stir through
  6. Serve hot
Recipe by at https://www.caseyjade.com/quinoa-pumpkin-risotto/