500 g butternut pumpkin, cut into cubes (3cm)
1 fresh chilli, deseeded and cut into thin slices (optional, plus extra to serve)
1 – 2 pinches of salt, plus extra to season
1 – 2 pinches ground black pepper, plus extra to season
Olive oil, for drizzling
3 sprigs fresh rosemary, leaves only
3 sprigs fresh thyme, leaves only
60 g parmesan cheese, crust removed and cut into pieces (3cm), plus extra to serve
1 brown onion (approx. 150g), cut into quarters
80 g unsalted butter, cut into pieces
550 g water
2 tsp vegetable stock paste (see tips)
250 g white quinoa, rinsed and drained
80 g pouring (whipping) cream
2 sprigs fresh basil, leaves only, torn into pieces
Baking tray (30 x 40 cm)
- Preheat oven to 200°C. Line a baking tray (30 x 40 cm ) with baking paper. Place pumpkin and chilli (optional) onto tray, season with salt and pepper and drizzle with oil. Bake for 15 – 20 minutes (200°C), or until golden brown. Meanwhile, proceed with recipe.
- Place rosemary, thyme and parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside. Clean and dry mixing bowl.
- Place onion and butter into mixing bowl and chop 3 sec/speed 5.
- Scrape down sides of mixing bowl with spatula and sauté 3 min/Varoma/speed 1.
- Add water, stock paste and quinoa and cook 15-17 min/100°C/reverse/speed 1, or until quinoa is cooked.
- Add cream and reserved parmesan mixture and combine 1 min/reverse/speed 3.5. Season to taste.
- Divide risotto between 4 serving bowls, top with pumpkin and chilli (optional) and garnish with torn basil and extra parmesan. Serve immediately.
- Please refer to the Basic Cookbook, or Everyday Cooking for the vegetable stock paste recipe.
- Quinoa is one of the few plant foods that is considered to be a complete protein, and ideal for those following a vegetarian diet.