Kabocha Risotto with Quinoa
Superfood quinoa is paired with sweet kabocha pumpkin in this healthier, easier but still indulgent version of risotto.
Approximately 4-6 servings
- 1½ pounds kabocha pumpkin (about ½ a medium pumpkin), de-seeded
- 1 Tablespoon brown sugar
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can coconut milk
- ½ cup mirin
- 1 Tablespoon olive oil
- ½ cup sliced onions
- 2 Tablespoons dried garlic flakes
- 2 Tablespoons butter
- ⅔ cup unsweetened soy milk
- 1 cup peas
- ½ cup shredded Parmesan cheese
- ½ teaspoon dried sage
- ½ teaspoon dried basil
- Salt and pepper to taste
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- Chop kabocha into bite-size pieces and place in a mixing bowl. Toss with brown sugar. Layer kabocha on baking sheet and roast for 30-40 minutes or until squash is fork-tender.
- Meanwhile, toast quinoa in a medium saucepan over medium heat for a few minutes.
- Stir in vegetable broth, coconut milk, and mirin. Raise heat to high and bring mixture to a boil. Lower heat and let simmer for 40-45 minutes or until all liquid is absorbed. Remove from heat and fluff with fork.
- In a large skillet heat olive oil over medium heat. Add onions and sauté for three minutes or until translucent. Add cooked quinoa.
- Add garlic flakes, butter, and soy milk. Saute for a few minutes or until quinoa absorbs the liquid.
- Stir in kabocha, peas and Parmesan and mix well. Season with salt and pepper.
- Transfer to serving platter and garnish with dried herbs in the center. Serve and enjoy!