Vegan Quinoa Risotto “Quinotto” With Roasted Pumpkin, Chick Peas And Saffron

• 1/2 hokkaido pumpkin medium-sized, Red kuri squash
• 1 cup chick peas
• salt
• olive oil
• 2 red onions small
• 1 clove garlic
• 5 saffron threads dark red
• 1 teaspoon turmeric
• 1 1/8 cups quinoa
• 6 3/4 tablespoons white wine or the same amount of vegetable broth
• 2 1/8 cups vegetable broth
• 2 tablespoons pumpkin seeds to serve
• 1/2 cup grated Parmesan

1. Preheat the oven to 180 u0b0C or 350 u0b0F
2. Remove seeds from pumpkin and dice one half with a sharp knife. Put the pumpkin dice in a baking dish, sprinkle with olive oil, salt and black pepper and bake for 30-35 minutes.nn another baking dish, put the cooked chick peas and add a bit of olive oil, salt and black pepper and put it to the oven for 30 minutes.
3. In a skillet or pan heat two tablespoons of olive oil over medium-high heat. Warm up the vegetable broth and keep it warm over low heat.
4. Chop onion and garlic and put them into a skillet. Cook for 3 minutes or until translucent and add saffron, turmeric and quinoa. Cook for 1-2 minutes, stirring constantly. Add wine and let it evaporate.
5. Add the broth and cook until the liquid is mostly absorbed, stirring occasionally, for around 15-20 minutes. Add the pumpkin, chick peas (and parmesan if not vegan).
6. Stir everything together for a few minutes and season with salt and black pepper to taste. Sprinkle with pumpkin seeds to serve. Enjoy!

red kuri, chick peas, salt, olive oil, red onions, clove garlic, red, turmeric, quinoa, white wine, vegetable broth, pumpkin seeds, parmesan

Taken from www.yummly.com/recipe/Vegan-Quinoa-Risotto-Quinotto-with-Roasted-Pumpkin_-Chick-Peas-and-Saffron-1352717 (may not work)