Vegan Quinoa Risotto “Quinotto” with Roasted Pumpkin, Chickpeas and Saffron

Preheat oven to 180ºC or 350ºF.

Remove seeds from pumpkin and dice with a sharp knife. Put diced pumpkin in a baking dish, sprinkle with olive oil, salt and black pepper and bake for 30–35 minutes.

In another baking dish, put cooked chickpeas and add a bit of olive oil, salt and black pepper and put in the oven for 30 minutes.

In a skillet or pan, heat 2 tablespoons of olive oil over medium-high heat. Warm the vegetable broth and keep it warm over low heat.

Chop onion and garlic and put them into a skillet. Cook for 3 minutes or until translucent. Add saffron, turmeric and quinoa. Cook for 1–2 minutes, stirring constantly. Add wine and let it evaporate. Add the broth and cook until liquid is mostly absorbed, stirring occasionally, around 15–20 minutes.

Add the pumpkin, chickpeas (and Parmesan if not vegan). Stir everything together for a few minutes and season with salt and black pepper to taste.

Sprinkle with pumpkin seeds to serve. Enjoy!