Pumpkin and Quinoa Risotto with NATIF herbs and spices
Ingredients
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
Method
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
Blend
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.