Quinoa Pumpkin Risotto
30 min
Veggie
1967
For 2 Portions
160 g
quinoa
100 ml
white wine, dry
30 g
pine nut
30 g
Parmesan
2 sprig(s)
thyme, fresh
1
shallot
1/2
red kuri pumpkin
10 g
butter
2 tbsp
olive oil
1/2 tsp
cinnamon, ground
1/2 l
vegetable broth
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Wash and core pumpkin. Cut about two thirds of the pumpkin into wedges. Grate the rest.