Affiliate Disclosure: As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Autumn Kinoto with quinoa, pumpkin, chestnuts and hazelnuts
Recipe by Hervé Cuisine
A creamy kinoto inspired by risotto, made with quinoa, pumpkin, chestnuts, toasted hazelnuts and parsley. Vegetarian version with Grana Padano or 100 % plant-based version with nutritional yeast and plant cream. Quick, comforting and perfect for autumn evenings.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
9m
Prep
35m
Cook
10m
Cleanup
54m
Total
Cost Breakdown
Total cost:$12.60
Per serving:$3.15
Critical Success Points
- • Sauté onion and pumpkin without burning
- • Cook quinoa with covered broth
- • Incorporate cheese/cream to achieve proper creaminess
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Hot pumpkin can burn: let it cool slightly before cutting.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Best Pommes Boulangère (Layered Baked Potatoes)
Main CourseBritishMedium
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Classic Italian Lasagna
Main CourseItalianMedium
Classic English Apple Pie with Shortcrust Pastry
DessertBritishMedium
Red Wine Braised Short Ribs
Main CourseFrenchMedium
Chicken and Onion Stir Fry
Main CourseChineseMedium