Vegan Pumpkin Quinoa Risotto (Quinotto) with Chick Peas and Saffron

Name: Vegan Pumpkin Quinoa Risotto (Quinotto) with Chick Peas and Saffron
Cook time: 40 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1/2 medium-sized Hokkaido pumpkin or Red kuri squash; 200 grams or 1 cup chick peas; salt; olive oil; 2 small red onions; 1 clove garlic; 5 threads dark red saffron; 1 teaspoon Turmeric; 200 grams or 1 cup quinoa; 100 ml or 1/2 cup white wine or the same amount of vegetable broth; 500 ml or 2 cups vegetable broth; 1-2 tablespoons pumpkin seeds to serve; Optional for non-vegan:; 50 grams or 1/2 cup grated parmesan

User Reviews

5.0

3 reviews

Excellent

Cook Time
mins
Total Time
40 mins
Servings
4
Course
Main Course

Vegan Pumpkin Quinoa Risotto (Quinotto) with Chick Peas and Saffron

Maisie Perez

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Easy and healthy vegan pumpkin quinoa risotto (quinotto) recipe with chick peas and saffron. Perfect for a quick weekday dinner!

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Ingredients

Servings

1/2 medium-sized Hokkaido pumpkin or Red kuri squash
200 grams or 1 cup chick peas
salt
olive oil
2 small red onions
1 clove garlic
5 threads dark red saffron
1 teaspoon Turmeric
200 grams or 1 cup quinoa
100 ml or 1/2 cup white wine or the same amount of vegetable broth
500 ml or 2 cups vegetable broth
1-2 tablespoons pumpkin seeds to serve
Optional for non-vegan:
50 grams or 1/2 cup grated parmesan

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Instructions

Preheat the oven to 180 ºC or 350 ºF.
Remove seeds from pumpkin and dice one half with a sharp knife. Put the pumpkin dice in a baking dish, sprinkle with olive oil, salt and black pepper and bake for 30-35 minutes.
In another baking dish, put the cooked chick peas and add a bit of olive oil, salt and black pepper and put it to the oven for 30 minutes.
In a skillet or pan heat two tablespoons of olive oil over medium-high heat. Warm up the vegetable broth and keep it warm over low heat.
Chop onion and garlic and put them into a skillet. Cook for 3 minutes or until translucent and add saffron, turmeric and quinoa. Cook for 1-2 minutes, stirring constantly. Add wine and let it evaporate.
Add the broth and cook until the liquid is mostly absorbed, stirring occasionally, for around 15-20 minutes. Add the pumpkin, chick peas (and parmesan if not vegan).
Stir everything together for a few minutes and season with salt and black pepper to taste. Sprinkle with pumpkin seeds to serve. Enjoy!