Easy vegan quinoa risotto “Quinotto” with roasted pumpkin, chickpeas and saffron. A healthy autumn dish perfect for a quick weekday dinner.
I can’t get enough of pumpkin this season. It’s incredibly versatile: roasted pumpkin, pumpkin soup, pumpkin puree, pancakes, muffins, curries, frittatas, chili, pasta, lasagna — and risotto. Below is a simple, healthy vegan pumpkin quinoa risotto (quinotto) with roasted pumpkin, chickpeas and a touch of saffron. It’s nourishing, low-calorie and full of flavor. If you’re not vegan, you can finish it with grated parmesan, but it’s delicious as-is.
Quinoa works beautifully as a risotto base: it cooks more quickly than rice and brings additional protein and minerals, making this dish both satisfying and nutritious. Saffron adds a delicate aroma and color — a little goes a long way.
How to Make Vegan Pumpkin Quinoa Risotto
Vegan Pumpkin Quinoa Risotto (Quinotto) with Chickpeas and Saffron
Ingredients
- ½ medium-sized Hokkaido pumpkin or Red kuri squash
- 200 grams (or 1 cup) cooked chickpeas
- Salt and black pepper, to taste
- Olive oil
- 2 small red onions
- 1 clove garlic
- 5 threads dark red saffron
- 1 teaspoon turmeric
- 200 grams (or 1 cup) quinoa
- 100 ml (½ cup) white wine or vegetable broth
- 500 ml (2 cups) warm vegetable broth
- 1–2 tablespoons pumpkin seeds, to serve
- Optional (non-vegan): 50 grams (½ cup) grated parmesan
Instructions
- Preheat the oven to 180 ºC (350 ºF).
- Remove the pumpkin seeds and dice half of the pumpkin. Toss the cubes with olive oil, salt and pepper on a baking tray and roast for 30–35 minutes until tender and slightly caramelized.
- Place the cooked chickpeas in a separate baking dish, drizzle with a little olive oil, season with salt and pepper and roast for about 30 minutes to crisp them slightly.
- Warm the vegetable broth and keep it on low heat. In a skillet, heat 2 tablespoons of olive oil over medium heat.
- Finely chop the onions and garlic. Sauté them in the skillet for about 3 minutes until translucent. Add saffron, turmeric and the quinoa and cook for 1–2 minutes, stirring constantly. Pour in the wine (or extra broth) and let it evaporate.
- Add warm broth a ladle at a time, stirring occasionally, and let the quinoa absorb most of the liquid between additions. Continue until the quinoa is tender and creamy, about 15–20 minutes total.
- Gently fold in the roasted pumpkin and chickpeas. If using, stir in the grated parmesan. Adjust seasoning with salt and black pepper.
- Serve topped with pumpkin seeds for crunch. Enjoy!
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Have you tried quinotto yet? Leave a comment below — I’d love to hear how you made it.
Cheers,
Elena