Pumpkin Quinoa Risotto
Ingredients
The base
-
2
cups
vegetable or chicken broth
-
1
tablespoon
extra virgin olive oil
-
1
medium
onion, chopped
-
⅓
cup
fresh sage, chopped
-
2
teaspoons
minced garlic
-
1
cup
quinoa, rinsed
-
½
cup
dry white wine
Seasonings and toppings
-
½
teaspoon
sea salt
-
¼
teaspoon
fresh ground black pepper
-
¼
teaspoon
Chipotle Chili Powder
-
¾
cup
pumpkin puree
-
2
ounces
goat cheese (optional)
-
¼
cup
Parmesan cheese, grated (optional)
Instructions
- Heat the broth in a small saucepan over medium-low heat.
- In a medium saucepan, heat olive oil over medium heat and cook the onion and sage for 10 minutes until softened.
- Add garlic and quinoa to the pan and cook for an additional 3 minutes, stirring often.
- Pour in the wine, sea salt, pepper, and chili powder, and cook until the wine is absorbed.
- Gradually add enough broth to cover the quinoa, stirring frequently until most of the broth is added.
- Add the remaining broth, pumpkin puree, and goat cheese, cooking until heated through for about 4 minutes.
- Transfer to serving dishes and garnish with Parmesan cheese.
Nutrition Facts (estimated)
Servings
8
Calories
159
Total fat
5g
Total carbohydrates
18g
Total protein
6g
Sodium
442mg
Cholesterol
5mg
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