Preheat oven to 190 degrees.
Remove skin, seeds and dice pumpkin. Place on lined baking tray drizzle with olive oil and season with pepper (optional). Place in oven and bake for 20 minutes.
Pour stock and quinoa in large saucepan and bring to the boil, reduce heat and simmer covered for 15 minutes.
Place red onions, mushroom and garlic in frypan add drizzle of olive oil, heat over medium to high heat and fry until just brown.
Add cooked quinoa to frypan and toss. Gently toss through cooked pumpkin. Serve in bowl and sprinkle with blanched almonds.
Recipe Hints and Tips:
- Pumpkin and Quinoa Risotto is not suitable for freezing. Keep refrigerated for up to 3 days in an airtight container.
- You can add 40 grams of finely grated parmesan cheese to the cooked quinoa when mixing through frypan to give it a more risotto taste, we were just keeping it alittle healthier! I know shock horror here at SAHM HQ!
This dish will really fill you up and it really does taste delicious!