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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A blend of two other recipes, one that uses canned pure pumpkin puree instead of cream in a risotto, the other uses quinoa instead of rice -came out delish Ingredients:
1 cup quinoa |
2 cups water |
1 red onion |
2 cups pumpkin puree |
1 tsp ginger |
2 tbsp dry thyme |
1 tsp black pepper |
2 tbsp olive oil |
Directions:
1. heat olive oil in pan, add chopped onion until soft and translucent, add thyme, then add quinoa, then water (can use broth if desired), bring to a boil, then lower heat and simmer until quinoa soft (but not tender) ~10-12 min- stir every two minutes or so, once desired texture is reached there should be very little if any water left, add pumpkin (i use room temperature canned 100% pure pumpkin) and stir, flavour as desired (i added ginger and pepper and more thyme, but i bet basil, oregano, parsley or coriander would all work wonderfully) stir to heat through, remove from heat and let sit ~5 to thicken into desired risotto texture, to serve - plate and top with fresh herbs and/or a little bit of cheese (goat or parmesan both sound yummy)
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