Creamy Pumpkin Quinoa Risotto

Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Ingredients

• 4 tablespoons olive oil
• 2-3 shallots (finely chopped)
• 270 g quinoa (rinsed)
• 240 ml water
• 1 liter vegetable broth
• 180 g pumpkin puree
• 450 g chestnut mushrooms (sliced)
• 2-3 tablespoons fresh sage (chopped)
• Salt and freshly ground black pepper

Instructions

1. Heat a saucepan over medium heat. Add 2 tablespoons of olive oil and the chopped shallots. Sauté for 5-7 minutes until softened.
2. Stir in the quinoa and roast it slightly until dry.
3. Add the water and stir well. Let the water boil and almost evaporate.
4. Add 2 cups of vegetable broth, lower the heat, and simmer for 5-10 minutes, uncovered, until the liquid is absorbed. Stir occasionally.
5. Add another cup of broth, stir, and cook for another 5-10 minutes until absorbed.
6. Add the remaining broth and, once absorbed, stir in the pumpkin puree. Continue cooking, uncovered, until the quinoa is fully cooked. Add more broth if needed.
7. Season with salt and pepper to taste.
8. While the quinoa is cooking, heat a large skillet over medium heat. Add 2 tablespoons of olive oil and the sliced chestnut mushrooms. Season with salt and pepper. Cook until the mushrooms are golden brown.
9. Stir in 2 tablespoons of fresh sage and cook briefly. Remove from heat and keep warm.
10. Divide the pumpkin quinoa risotto into 4 bowls. Top with sautéed mushrooms and garnish with fresh sage and vegan Parmesan cheese.