Quinoa risotto with pumpkin and spinach

Table of contents

Quinoa Risotto with Pumpkin and Spinach

This Quinoa Risotto with Pumpkin and Spinach is a delightful twist on the classic Italian dish. The nutty flavor of quinoa pairs perfectly with the sweet, creamy pumpkin and the earthy spinach, creating a comforting and nutritious meal. This dish is not only delicious but also packed with vitamins and minerals, making it a perfect choice for a healthy dinner.

Serving Size and Yield

Serves 4

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth
1 cup pumpkin puree
2 cups fresh spinach, chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup grated Parmesan cheese (optional)
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Prepare the quinoa by rinsing it under cold water. Set aside.
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
Add the rinsed quinoa to the saucepan and stir to coat it with the oil and onion mixture.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
Stir in the pumpkin puree and chopped spinach. Cook for an additional 5 minutes, until the spinach is wilted and the mixture is heated through.
Season with salt and pepper to taste. If using, stir in the Parmesan cheese until melted and well combined.
Serve hot, garnished with fresh parsley if desired.

Additional Notes

For a vegan version, omit the Parmesan cheese or use a plant-based alternative. You can also add other vegetables like mushrooms or bell peppers for extra flavor and nutrition.