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🍽️ Roasted Chili Pumpkin Quinoa Risotto

422 kcal · 30 min · 4 servings

Ingredients

• 500 g butternut squash (or butternut squash)
• 2 sprigs rosemary
• 0.5 tsp chili flakes
• 4 tbsp olive oil
• salt
• 15 g pumpkin seeds (1 tbsp)
• 15 g sunflower seeds (1 tbsp)
• 1 onion
• 2 garlic cloves
• 2 stalks celery
• 1 zucchini
• 200 g quinoa
• 1 l hot vegetable broth
• 60 g parmesan block (30% fat in dry matter)
• pepper
• 5 g parsley (0.25 bunch)

Instructions

1. 1. Peel the pumpkin and remove the seeds and fibers.
2. 2. Cut the flesh into cubes of about 1.5 centimeters.
3. 3. Wash the rosemary and shake it dry.
4. 4. Pluck the needles off the rosemary.
5. 5. Mix the pumpkin cubes with chili flakes, rosemary, two tablespoons of olive oil, and salt.
6. 6. Spread the mixture on a baking sheet lined with baking paper.
7. 7. Preheat the oven to 200 degrees (180 degrees with fan or gas level 3).
8. 8. Bake the pumpkin for 20 minutes in the preheated oven.
9. 9. Add the pumpkin seeds and bake for another 5 minutes.
10. 10. Remove the tray and set the pumpkin aside.
11. 11. In the meantime, peel the onion and garlic.
12. 12. Finely chop the onion and garlic.
13. 13. Clean the celery stalks and wash them.
14. 14. Dice the celery finely.
15. 15. Clean the zucchini and wash it.
16. 16. Grate the zucchini coarsely.
17. 17. Heat the remaining oil in a deep pan or a wide pot.
18. 18. Sauté the onion, garlic, and celery cubes for 5 minutes over medium heat.
19. 19. Add the quinoa and sauté for 2 minutes.
20. 20. Deglaze the quinoa with a little broth.
21. 21. Gradually pour in all the remaining broth.
22. 22. Stir constantly.
23. 23. Cook the quinoa for a total of 15 to 20 minutes until al dente.
24. 24. Grate the Parmesan.
25. 25. Set aside half of the Parmesan.
26. 26. Stir in the zucchini, the remaining Parmesan, and the roasted pumpkin.
27. 27. Season the dish with salt and pepper.

Nutrition per serving

• kcal: 422
• Protein: 18 g · Fett/Fat: 20 g · Carbs: 42 g