Creamy Pumpkin Quinoa Risotto

Enjoy this quinoa risotto that has been spiced with pumpkin. It is rich and creamy. It has just the right amount of sweet and savory flavors to satisfy your comfort food cravings.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups pumpkin puree
• 4 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

The vegetable broth should be heated up in a saucepan and kept warm over low heat

Warm up the olive oil in a big pan over medium-low heat

When you add the chopped onion and garlic, cook them until they get soft

Mix the quinoa and arborio rice with oil after adding them to the pan

Toast the bread for two to three minutes

Add the white wine and cook until most of it is gone

Add the warm vegetable broth one ladle at a time while stirring often

Wait until the liquid is mostly gone before adding more

When the quinoa and rice are almost done cooking, after about 15 minutes, add the pumpkin puree and mix it in

Keep adding broth until the rice and quinoa are creamy and cooked all the way through

Add heavy cream, thyme, and Parmesan cheese and mix well

Add pepper and salt to taste

If you want, you can top the hot creamy pumpkin quinoa risotto with more Parmesan cheese