Quinoa Risotto with Pumpkin and Spinach: Explosion of Flavor!

Extra Information

• Nutritional: This risotto is rich in proteins, fibers, vitamins A and C, iron and calcium.
• Performance: 4 servings
• Difficulty: Easy
• If you want to add a crunchy touch to your risotto, finish it off with chopped chestnuts or toasted walnuts.
• Side dishes: A green salad or roasted vegetables are great options.
• Occasion: Ideal for a healthy lunch or dinner during the week.
• Cost: Economical, using affordable ingredients.
• Time: Approximately 40 minutes.
• Helpful Tips: For a special touch, add toasted walnuts or pumpkin seeds on top of the risotto. If you like a more intense flavor, you can sauté the pumpkin in olive oil before adding it to the pan. Swap the spinach for kale or another leafy green that you like. Want more? protein? Add grilled chicken or cubed tofu to the risotto. For the version vegan, use grated vegan cheese instead of parmesan. If you don't have homemade vegetable stock, you can use a boxed one diluted in water. For a smokier flavor, add 1/2 teaspoon of smoked paprika to the sautéed onion and garlic.

So, let's get our hands dirty and prepare this delicious treat? Then tell me what you think in the comments!

And don't forget: cooking is an act of love. Share this risotto with those you love and celebrate life with every bite!

Recipe Origin

This recipe was created in a moment of inspiration to transform an Italian classic into a healthier and more nutritious version.

The idea came about during a trip to the Andes, where I discovered the versatility and benefits of quinoa.

Upon returning home, I decided to combine this superfood with local ingredients such as pumpkin and spinach, resulting in a delicious fusion of flavors and cultures.

The adaptation to a healthier version of traditional risotto also came from the need to find lighter and more nutritious alternatives for everyday meals, without losing the flavor and quality of the ingredients.