If you are looking for fall comfort food that will leave you feeling great, look no further than this Pumpkin Quinoa Risotto. It is creamy, rich, and so delicious! Serve it as a side dish or vegetarian main course and be prepared for happy smiles around the table.
Quinoa is one of those amazing superfoods that can be used in so many different ways.
Since autumn will be here before we know it, I decided to put a Fall spin on it and make a pumpkin quinoa risotto.
It's hearty, filling, and delicious! Plus, it's perfect for a chilly day. Give it a try!
- Vegetable Broth: Used as the base to infuse flavor into the risotto during cooking and to help bring the perfect texture to the dish.
- Olive Oil: Used for sautéing the onions and garlic. I recommend a cooking-grate olive oil here - no need to pull out the good stuff.
- Onion: This has always been a classic ingredient in risotto, providing a lovely sweetness and depth of flavor.
- Sage: This is a fragrant herb that pairs particularly well with pumpkin.
- Garlic: I like fresh minced garlic, but you could use garlic powder if you prefer.
- Quinoa: This is the "grain" of choice for this risotto (technically, quinoa is a seed, not a grain). You could also use rice.
- White wine: This helps to deglaze the pan and add another layer of flavor to the dish. You could also use additional broth if you prefer not to use alcohol.
- Seasonings: Salt, pepper, and chipotle chili powder really bring out the flavor.
- Pumpkin puree: This is the star of the show! Be sure to use pumpkin puree and not pumpkin pie filling, which has added sugar and other ingredients.
- Goat cheese: This is optional (and highly recommended) for a bit of creaminess and tang. You could also use Parmesan cheese if you prefer.
Tips and Tricks
- The key is to add the liquid a bit at a time and to stir almost constantly. This may seem like a pain, but it's not that bad. I like to put on some music or a podcast and just zone out while I'm stirring.
- I use vegetable broth in this recipe, but feel free to use your favorite broth.
- One of the great things about risotto is that it's very versatile. Don't like pumpkin? Leave it out! Don't have sage? Use thyme or oregano instead. Not a fan of goat cheese? Use Parmesan. The possibilities are endless, so feel free to get creative!
- This recipe can easily be doubled if you're feeding a crowd. Simply increase all of the ingredients accordingly.
- If you have leftover pumpkin puree, you can freeze it for another use.
What Goes Good With Quinoa Risotto?
Pumpkin quinoa risotto makes an excellent vegetarian meal on its own.
If you're looking to add a bit more protein, you could serve it with grilled chicken or shrimp.
It would also be delicious with a simple green salad on the side.
Frequently Asked Questions
Can I use rice instead of quinoa?
Yes, you can use rice instead of quinoa. Rice can take a bit longer to cook, so adjust your cooking time accordingly.
Is pumpkin puree the same thing as pumpkin pie filling?
No, pumpkin puree is not the same thing as pumpkin pie filling. Pumpkin puree is simply pumpkin that has been cooked and pureed. Pumpkin pie filling contains sugar and other ingredients.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by using vegetable broth and leaving out the goat cheese. You could also use vegan Parmesan cheese as a substitute for goat cheese.
This pumpkin quinoa risotto is best served immediately after it's made. If you have leftovers, store them in a sealed, airtight container in the refrigerator for up to 5 days.
You can also freeze leftovers for up to three months.
More Recipes to Try
Pumpkin Quinoa Risotto
- 2 cups chicken or vegetable broth
- 1 tablespoon extra virgin olive oil
- 1 medium onion chopped
- ⅓ cup fresh sage chopped fine
- 2 teaspoons minced garlic
- 1 cup quinoa rinsed
- ½ cup dry white wine you may use additional broth
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon Chipotle Chili Powder
- ¾ cup pumpkin puree
- 2 ounces goat cheese optional
- ¼ cup Parmesan cheese grated (optional)
- Place broth in a small saucepan and heat to medium low.
- In a medium saucepan, heat olive oil to medium. Add onion and sage and cook for 10 minutes, until the onion has softened. Add garlic and quinoa and cook for 3 more minutes, stirring often.
- Add wine, sea salt, pepper and chili powder. Cook unit the wine has absorbed and add enough vegetable broth to cover. Continue stirring frequently and adding broth until all but ½ cup of the broth has been added.
- Add last ½ cup of broth, pumpkin puree and goat cheese. Cook until heated through, about 4 minutes. Transfer to serving dishes and garnish with parmesan cheese.