Name: Pumpkin & Quinoa Risotto Recipe | Woolworths
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 1kg Kent pumpkin, peeled, cut into 1.5cm pieces; 1 brown onion, diced; 2 cloves garlic, crushed; 2 tbs thyme leaves; 1 cup Macro Organic tri colour quinoa, rinsed, drained; 1 cup salt-reduced vegetable stock; 1 cup light shredded tasty cheese; 1 cup shaved parmesan; 120g baby spinach leaves; 1 tbs extra virgin olive oil

Description

Comforting and filling, this gluten-free risotto recipe with quinoa and veggies is the perfect meal solution on chilly nights.

Cooking tip:

Make sure the pumpkin pieces are of equal size so they cook evenly.

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