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Autumn Kinoto with quinoa, pumpkin, chestnuts and hazelnuts
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.
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Cost Breakdown
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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