Quinoa Risotto with Baked Chili Pumpkin

Ingredients

• 500 g muskmelon (or butternut squash)
• 2 sprigs Rosemary
• 0.5 tsp Chili flakes
• 4 tbsp olive oil
• Salt
• 15 g Pumpkin seeds (1 tbsp)
• 15 g sunflower seeds (1 tbsp)
• 1 onion
• 2 Garlic cloves
• 2 stalks celery
• 1 Zucchini
• 200 g Quinoa
• 1 l hot vegetable broth
• 60 g block parmesan (30% fat in the cream)
• Pepper
• 5 g parsley (0.25 bunch)

Instructions

1. 1.

   Peel pumpkin, remove seeds and fibers, cut flesh into ~1½ cm cubes. Wash rosemary, pat dry, strip needles. Toss pumpkin with chili flakes, rosemary, 2 tbsp olive oil and salt; spread on parchment-lined baking sheet. Bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 20 min. Add seeds and bake another 5 min. Remove and set aside.

2. 2.

   Meanwhile peel and chop onion and garlic. Trim celery, wash and finely dice. Peel zucchini, wash and grate coarsely.

3. 3.

   Heat remaining oil in a deep pan or wide pot. Sauté onion, garlic and celery cubes for 5 min over medium heat. Add quinoa, sauté 2 min, then splash with a little broth. Gradually pour in the rest of the broth while stirring; quinoa should be al dente after 15–20 min. Grate parmesan. Fold in zucchini, half the parmesan and pumpkin. Season with salt and pepper to taste.