Quinoa risotto with pumpkin and spinach

Quinoa risotto with pumpkin and spinach
  • Serves icon Serves 2-3
  • Time icon Hands-on time 40 min

Try our gluten-free risotto recipe made with butternut squash, quinoa and lots of fresh herbs.

Nutrition: per serving

Calories
381kcals
Fat
11.9g (1.4g saturated)
Protein
15.1g
Carbohydrates
53.2g (15.8g sugars)
Fibre
6g
Salt
2.8
Calories
381kcals
Fat
11.9g (1.4g saturated)
Protein
15.1g
Carbohydrates
53.2g (15.8g sugars)
Fibre
6g
Salt
2.8

For 3 servings

Ingredients

  • ½ small butternut squash, peeled and cut into 2.5cm pieces
  • 2-3 tbsp cold-pressed extra-virgin olive oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 200g quinoa, rinsed and drained
  • 750ml hot vegetable stock or water
  • 400g tin chopped tomatoes
  • 1 tbsp chopped fresh herbs, such as rosemary, oregano and thyme
  • ½ tsp sea salt
  • Grated zest and juice 1 lemon
  • 1 tbsp cider vinegar
  • 150g baby spinach

Method

  1. Heat the oven to 200°C/fan180°C/gas 6. Put the squash in a baking tray and roast for 30 minutes, turning halfway through.
  2. Meanwhile make the risotto. Heat the olive oil in a large, wide saucepan over a low-medium heat, then fry the onion and garlic for 5 minutes or until the onion is translucent, stirring often.
  3. Clear one side of the pan and add the quinoa. Stir the quinoa in its half of the pan for 1 minute or until slightly crisp, then stir to combine with the onion and garlic.
  4. Increase the heat and add the hot vegetable stock or water 1 ladleful at a time, stirring constantly, letting the quinoa mixture absorb each ladleful before adding the next (this should take around 10 minutes).
  5. Add the chopped tomatoes, herbs, sea salt, lemon zest, 2 tbsp lemon juice and cider vinegar to the risotto. Cook for a further 10 minutes or until the quinoa is tender but still slightly al dente.
  6. Stir through the spinach and roasted pumpkin, then cook for 5 minutes more. Taste and season with salt, black pepper and extra lemon juice, if required, then serve.

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Read what others say...

  1. I love this recipe because not only is it packed full of health benefits and veg, as a vegetarian risotto is often the poor choice in restaurants and disappointing. Because of this I never made it myself but this is so different and can be varied each time :) YUM

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