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    Home » Diet » Gluten Free Recipes

    Pumpkin Quinoa Risotto

    Published: Aug 22, 2022 by Wendy Polisi Modified: Aug 22, 2022 · 848 words. · About 5 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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    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.

    Side photo of two bowls of pumpkin quinoa risotto garnished with parmesan crisps.

    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!

    Ingredients

    • 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.

    Storage

    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

    • Asian Quinoa Salad
    • Southwestern Quinoa Pasta Salad
    • Cajun Quinoa Pilaf
    • Instant Pot Risotto
    Close up photo of a bowl of quinoa risotto garnished with sage, parmesan, and a parmesan crisp.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Print Recipe
    5 from 1 vote

    Pumpkin Quinoa Risotto

    Pumpkin Quinoa Risotto is creamy, rich and delicious.  It makes a great fall side dish or vegetarian main course.
    Prep Time20 mins
    Cook Time32 mins
    Total Time52 mins
    Course: Main Course, Side Dish
    Cuisine: American, Gluten Free, Healthy, Quinoa
    Servings: 8
    Calories: 159kcal
    Author: Wendy Polisi

    Ingredients

    • 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)

    Instructions

    • 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.

    Nutrition

    Calories: 159kcal | Carbohydrates: 18g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 442mg | Potassium: 258mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3795IU | Vitamin C: 6.8mg | Calcium: 94mg | Iron: 2mg

    Filed Under:

    Gluten Free RecipesQuinoa RecipesVegetarian Recipes

    More Gluten Free Recipes

    • Mediterranean Quinoa Salad Recipe
    • Vegetarian Mediterranean Bowl
    • How to Cook Spaghetti Squash Halves in the Instant Pot
    • 25-Minute Ninja Foodi Chicken Breast

    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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      Rating




    1. Sam @ PancakeWarriors

      September 25, 2015 at 3:57 pm

      I seriously think this is the best pumpkin recipe I've seen! I think pumpkin quinoa risotto is going to be my dinner tonight, pinning!

      Reply
      • Wendy Polisi

        October 01, 2015 at 12:16 pm

        Thanks so much!

        Reply
    2. Shannon Graham

      December 29, 2017 at 7:04 pm

      5 stars
      What a delicious way to use pumpkin!

      Reply

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