Pumpkin and Quinoa Risotto with Australian Native Herbs and Spices

Pumpkin and Quinoa Risotto with Australian Native herbs and spices

Pumpkin and Quinoa Risotto with NATIF herbs and spices


1/2 small pumpkin sliced into small pieces (skin off)

 3-4 cups Stock or boiling water (may need more if too dry - need to make a wet risotto)

1 cup of Quinoa

1 brown onion chopped roughly

A dash of Olive oil to fry onion

NATIF Mountain Pepperleaf 1/2 Tsp

NATIF Saltbush 1/2 Tsp

NATIF Cinnamon Myrtle x 1/4 Tsp

NATIF Bush Tomatoes x 3


Fry off onion slightly in olive oil

Add chopped pumpkin 

Add NATIF Herbs and Spices 

Add boiling water or your choice of stock

Allow to simmer until pumpkin is soft

It should look watery


Add Quinoa and keep stirring adding more liquid towards the end if needed.

Allow to cool slightly and thicken

Enjoy with some wholegrain bread (I used pumpkin and seed bread)

Add a squeeze of fresh Australian Native Fingerlime if you have one or use lemon or lime.

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