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You can make a risotto with almost every vegetable. I love a mushroom risotto or a risotto with zucchini very much. And this pumpkin risotto. I used butternut squash for this recipe. But you can make it with basically any pumpkin. Try hokkaido for example. It’s great too and you won’t have to peel it.
To make that risotto super-creamy I added a tablespoon of almond butter before serving it. White wine adds that light acidity which rounds off the taste. If children are eating with use a dash of white wine vinegar and water instead.
Enjoy your risotto!
- 450 g (16 oz) pumpkin - butternut or hokkaido
- 1 onion
- 1 clove garlic
- 1 tbsp olive oil
- 1 tbsp vegan butter
- 350 g (12.5 oz) risotto rice
- 150 ml (2/3 cup) white wine
- 1 Liter (4 cups) vegetable broth
- 1/2 bunch green onions
- 1 heaped tbsp almond butter
- 1 heaped tbsp nutritional yeast flakes
- 1 dash lemon juice
- Cress for decoration
- Peel the pumpkin and dice it. Finely chop the onion and garlic.
- Heat the oil and butter in pot and sautée the onion and garlic until translucent. Then add the pumpkin and rice and sautée as well. Add the wine and the vegetable broth one cup at a time and let the rice simmer and well for about 20 minutes. Stir occasionally.
- Slice the green onions and stir in the risotto after 10 minutes of cooking. When the rice is ready, season your risotto with almond butter, lemon juice, yeast flakes, salt and pepper. Arrange on four plates and decorate with some cress.