1/2 cup of Kent Pumpkin, cubed
4 stalks of kale, finely cut
2 cups of frozen green peas
3/4 cup of quinoa
2 cups of vegetable stock
1 small shallot, finely chopped
2 tbs coconut oil
Place coconut oil into saucepan and set over medium heat. Add shallot and cook until translucent.
Add vegetable stock and cook for a minute. Add pumpkin and quinoa, coat in the mix, cover and allow it to simmer gently until quinoa is cooked and pumpkin is tender.
When quinoa is soft and pumpkin is tender, add kale. Add a little stock if necessary- ensuring that the risotto is wet, not completely absorbed.
Stir thoroughly to combined, add salt if necessary. Remove from heat and enjoy!
Instead of coconut oil, butter could be used
Instead of quinoa, 1/2 cup of cous cous could be replaced
Brown onion and garlic can be added