quinoa risotto with roasted pumpkin, zucchini & capsicum

Roast Vegetables

• 800g butternut pumpkin, cut roughly into 2cm pieces
• Good glug of Mount Zero Frantoio Extra Virgin Olive Oil (enough to coat pumpkin evenly)
• Mount Zero Pink Lake Salt, to taste
• Freshly ground black pepper, to taste
• 1 tsp ground turmeric
• ½ tsp ground coriander
• 2 medium-large zucchinis, cut roughly into 2cm pieces
• 1 large red capsicum, sliced into thin strips

Quinoa Risotto

• 1-2 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
• 1 onion, finely diced
• 2 garlic cloves, finely minced
• 1 tbsp ginger, freshly grated
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½-1 tbsp organic coconut sugar (optional, to taste)
• 1 cup Mount Zero Organic Australian Quinoa, rinsed and drained
• 500ml organic vegetable or bone broth
• Mount Zero Pink Lake Salt, to taste
• Freshly ground black pepper, to taste
• Drizzle of Mount Zero Lemon Pressed Extra Virgin Olive Oil, to garnish
• Dusting of Mount Zero Egyptian Dukkah, to garnish