Vegan quinoa risotto "Quinotto" with roasted pumpkin, chick peas and saffron. Another pumpkin dish to make this autumn: Easy, delicious and healthy alternative to rice risotto. Low carb, paleo and low fat.

Vegan Pumpkin Quinoa Risotto (Quinotto) with Chick Peas and Saffron

Easy and healthy vegan pumpkin quinoa risotto (quinotto) recipe with chick peas and saffron. Perfect for a quick weekday dinner!
Course Main Course
Cuisine Italian fusion
Cook Time 40 minutes
Total Time 40 minutes
Servings 4
Author Elena Szeliga


  • 1/2 medium-sized Hokkaido pumpkin or Red kuri squash
  • 200 grams or 1 cup chick peas
  • salt
  • olive oil
  • 2 small red onions
  • 1 clove garlic
  • 5 threads dark red saffron
  • 1 teaspoon turmeric
  • 200 grams or 1 cup quinoa
  • 100 ml or 1/2 cup white wine or the same amount of vegetable broth
  • 500 ml or 2 cups vegetable broth
  • 1-2 tablespoons pumpkin seeds to serve
  • Optional for non-vegan:
  • 50 grams or 1/2 cup grated parmesan


  • Preheat the oven to 180 ºC or 350 ºF.
  • Remove seeds from pumpkin and dice one half with a sharp knife. Put the pumpkin dice in a baking dish, sprinkle with olive oil, salt and black pepper and bake for 30-35 minutes.
  • In another baking dish, put the cooked chick peas and add a bit of olive oil, salt and black pepper and put it to the oven for 30 minutes.
  • In a skillet or pan heat two tablespoons of olive oil over medium-high heat. Warm up the vegetable broth and keep it warm over low heat.
  • Chop onion and garlic and put them into a skillet. Cook for 3 minutes or until translucent and add saffron, turmeric and quinoa. Cook for 1-2 minutes, stirring constantly. Add wine and let it evaporate.
  • Add the broth and cook until the liquid is mostly absorbed, stirring occasionally, for around 15-20 minutes. Add the pumpkin, chick peas (and parmesan if not vegan).
  • Stir everything together for a few minutes and season with salt and black pepper to taste. Sprinkle with pumpkin seeds to serve. Enjoy!