Kabocha Risotto with Quinoa

Superfood quinoa is paired with sweet kabocha pumpkin in this healthier, easier but still indulgent version of risotto.

Yield: 
Approximately 4-6 servings

Updated: Mon, 05/13/2019 - 9:05pm

Ingredients

  • 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

Instructions

  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. 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.
  3. Meanwhile, toast quinoa in a medium saucepan over medium heat for a few minutes.
  4. 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.
  5. In a large skillet heat olive oil over medium heat. Add onions and sauté for three minutes or until translucent. Add cooked quinoa.
  6. Add garlic flakes, butter, and soy milk. Saute for a few minutes or until quinoa absorbs the liquid.
  7. Stir in kabocha, peas and Parmesan and mix well. Season with salt and pepper.
  8. Transfer to serving platter and garnish with dried herbs in the center. Serve and enjoy!