Try this Pumpkin and Quinoa Risotto recipe, or contribute your own.
Suggest a better descriptionMethod:
1. Preheat oven to 200° C and line a baking tray with baking paper.
2. Toss pumpkin in half the oil, spread on tray and season well with pepper. Bake for 20-25 minutes or until caramelised on the edges.
3. Meanwhile, heat remaining oil in large, saucepan over medium heat.
4. Saute onion, garlic and thyme for 3 minutes or until almost starting to colour. Add quinoa and cook for 1-2 minutes to coat the grains. Add stock and 1/3 cup water, stir well to combine and reduce heat to low. Cover and simmer for 10 minutes or until quinoa is cooked. Stir through tasty cheese and half the parmesan. Season with pepper.
5. Stir in spinach and pumpkin, reserving some of both, for 1 minute or until spinach wilts slightly.
6.. Divide risotto between bowls, top with reserved pumpkin and spinach and remaining parmesan. Serve.
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Serving Size: 1 Serving (666g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 319 | ||
Calories from Fat: 163 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 52.3mg | 16 % | |
Sodium 1947.8mg | 67 % | |
Potassium 952.1mg | 25 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 20.7g | ||
Protein 19.2g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 319
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