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.
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