Quinoa Risotto With Toasted Pepitas | Experience Life

Ingredients

• 4 cups vegetable stock
• 2 tbs. extra-virgin olive oil
• 1 small onion, diced fine
• 2 cups cubed butternut or other winter squash
• 1 tbs. chopped fresh rosemary
• 1/2 cup white or red quinoa, rinsed
• 3/4 cup arborio rice
• 1/2 cup white wine
• 1/2 tsp. sea salt, plus more to taste
• 1/4 cup shredded Parmesan cheese
• 1/4 tsp. freshly ground black pepper, plus more to taste
• 1 cup toasted pepitas