Another pumpkin dish to make this autumn: Vegan Quinoa Risotto “Quinotto” with Roasted Pumpkin, Chick Peas and Saffron

Ingredients:

• 1/2 medium-sized Hokkaido pumpkin (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

Instructions:

1. Preheat the oven to 180 ºC or 350 ºF.
2. 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.
3. 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.
4. 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.
5. 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. Check the full recipe here: Vegan Quinoa Risotto “Quinotto” with Roasted Pumpkin, Chick Peas and Saffron

bon appetit