Pumpkin Quinoa Risotto (from The Full Helping blog)
- 1½ cups chopped onion
- 1 cup quinoa
- 2 2/3 cups low sodium vegetable broth
- 1½ cups pumpkin or butternut squash puree
- 3 tablespoons nutritional yeast
- 1 tablespoon freshly squeezed lemon juice
- ½ cup pomegranate seeds
- Heat the onion with a splash of vegetable broth in a large pot over medium-high heat until translucent, about 5-8 minutes.
- Add the quinoa and stir it in with the onion for a few minute, to lightly toast the grain. Add 2 cups of the broth and bring to a boil. Reduce to a simmer and cook, covered, but with the lid of the pot slightly ajar.
- When the quinoa has absorbed almost all of the liquid (15 to 18 minutes), stir in 1 cup of the pumpkin with an additional 1/3 cup of vegetable broth. Stir until the mixture has absorbed the liquid, about 3 minutes.
- Add the remaining ½ cup of pumpkin and 1/3 cup of broth (if needed), along with the nutritional yeast and lemon. Keep cooking until the quinoa is no longer liquidy but has the creamy texture of a risotto, about 5 minutes.
- Stir in the pomegranate seeds right before serving.
Note: Leftover risotto will thicken up in the fridge, but you can reheat it with a splash of almond milk or vegetable broth. This will keep for 3 days. If you plan on having leftovers, you may want to sprinkle the pomegranate seeds on top of the risotto when you serve, rather than mixing them in, so that their color holds ups. Leftover risotto can be frozen as well.