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Pumpkin Quinoa Risotto


  • 1kg pumpkin, peeled, deseeded, cut into 1.5cm pieces

  • 500g chicken breast, diced

  • 1 tablespoon of extra-virgin olive oil

  • 1 brown onion, diced

  • 2 garlic cloves, minced

  • 2 tablespoons of thyme

  • 1 cup of quinoa, rinsed and drained

  • 1 cup of vegetable or chicken stock

  • 1 cup of shaved hard parmesan

  • 2 handfuls of baby spinach leaves


  1. Preheat the oven to 180°C and line a baking tray with baking paper

  2. Toss pumpkin in half the oil, spread on the tray and season well with pepper

  3. Bake until caramelised on the edges

  4. Heat remaining oil in a large, deep frying pan over medium heat

  5. Sauté the onion, garlic and thyme for a few minutes

  6. Add the chicken to the pan and begin to brown all over

  7. Add the quinoa and cook for 1-2 minutes to coat the grains

  8. Add stock and 1 ½ cups of water, stir well to combine and reduce the heat to low

  9. Cover and simmer until the quinoa is cooked

  10. Stir through half the parmesan, and season with salt and pepper

  11. Stir in the spinach and pumpkin, reserving some of both

  12. Once spinach has wilted slightly, divide the risotto between bowls, top with the reserve pumpkin, spinach and remaining parmesan

To make this dairy-free, I substitute the parmesan for nutritional yeast. Super nutritious and still gives it a cheesy punch!

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