Butternut Squash & Quinoa Risotto

Ingredients ( servings: 2  )
• 2 cups peeled and cubed 1/2 inch butternut squash pieces (or use Pumpkin)
• 1/2 cup arborio rice
• 1/3 cup quinoa
• 1 large onion, chopped
• 4-5 cups of vegetable broth or water (warm water)
• 1/4-1/2 cup toasted pumpkin seeds
• salt and pepper to taste
• few sage and parsley leaves to garnish

Directions:

Keep the broth/water warm by first bringing it to boil and then simmering in low heat. On the side in another skillet, add 1-2 tbsp olive oil, add the onions – saute until soft and then add the squash. Cook for another 3-4 minutes.

Add the rice and quinoa and saute for another 2-3 minutes until you get the aroma from the grains.

Add the sage leaves, stir and then slowly ladle by ladle add 1/2 cup of simmering broth/water to the rice. Let the rice absorb the liquid and then add more liquid. Continue until grains reach a creamy texture and is tender. Make sure to stir continuously, otherwise the rice will stick to the bottom and get burned. This whole cooking process takes about 20-30 minutes. Garnish with the seeds and parsley/cilantro.

Quinoa is a super food that is an excellent source of nutrients and vitamins, it is a perfect addition to your diet plan. Learn more about the health benefits of Quinoa.