Creamy Pumpkin Risotto with Cashew Parmesan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 shallot (s)
- 3 teaspoons oil for frying (e.g. rapeseed oil) or margarine
- 200 g short rain rice, Italian (Arborio or Vialone)
- 200 ml sparkling wine or dry white wine
- 500 ml vegetable stock, hot
- 0.2 g saffron, optional
- 0.5 ½ butternut squash (musk squash), approx. 350 - 500 g
- 1 pinch (s) sugar, optional
- 1 pinch (s) salt or sea salt
- 50 ml oat cream (oat cream cuisine) or soy cream, optionally 1 teaspoon margarine
- 1 pinch (s) chili powder, freshly ground
Also: (for the cashew parmesan)
- 150 g cashew nuts
- 25 g yeast flakes
- 0.5 teaspoon ½ salt
- 1 pinch (s) garlic powder, optional
Print Recipe
Pin Recipe Instructions
- Sauté shallots in a little frying oil (or margarine) in a saucepan. Add the risotto (washed or unwashed, see notes) to the shallots, allow to glaze briefly and then deglaze with the champagne. When it has evaporated, reduce the heat.
- Add a scoop of the vegetable stock (approx. 150 ml), allow to evaporate and only then pour in another scoop of stock. Stir every now and then. Optionally dissolve a pinch of saffron in the last ladle with the stock. Stir until the risotto is creamy, although the rice grains should still have a bit of bite (al dente). This takes about 20 minutes.
- Peel the pumpkin and cut into small cubes. Fry the pumpkin cubes in a little oil or margarine for a few minutes, stirring occasionally. Season with a pinch of salt and sugar (optional). Fry for another minute, then set aside for the time being.
- Salt the risotto a little and fold in the oat cream (optional: stir in 1 teaspoon margarine). Finally fold in the pumpkin cubes, saving some for serving.
- Serve on a hot plate with a little parmesan (see notes) and freshly ground chilli.
- Remarks:
- If you prefer a grainy consistency, you should wash the risotto rice briefly beforehand, otherwise the starch around the grains will make the risotto softer and therefore creamier.
- Finely grind all ingredients for the cashew parmesan in a blender. Keeps a few weeks airtight and in a cool place.
Also Like
The perfect parmesan risotto recipe with a picture and simple step-by-step instructions. More...
The perfect risotto with pumpkin recipe with a picture and simple step-by-step instructions. More...
The perfect pumpkin risotto recipe with a picture and simple step-by-step instructions. More...
The perfect creamy risotto with prosecco recipe with a picture and simple step-by-step instructions. More...
The perfect creamy broccoli cashew soup recipe with a picture and simple step-by-step instructions. More...
Risotto with Green Asparagus and Parmesan
The perfect risotto with green asparagus and parmesan recipe with a picture and simple step-by-step instructions. More...
Ravioli with Pumpkin and Parmesan
The pumpkins are ripe! Expansion for food lovers with them. Prepare these ravioli: sunny, fragrant, tender! The baked pumpkin filling with parmesan makes them not only tasty, but also healthy! Cook: 1 hour Servings: 3-4 Ingredients Wheat flour / grade – 2...
The perfect creamy savoy parmesan soup recipe with a picture and simple step-by-step instructions. More...
Creamy Zucchini Soup with Parmesan
The perfect creamy zucchini soup with parmesan recipe with a picture and simple step-by-step instructions. More...
Lazy, simple and unspoiled pumpkin risotto can be a side dish, porridge, or a complete lean dish for you. 🙂 Very tasty! Ingredients Pumpkin Rice – 1 cup Garlic – 0.5 heads Olive oil – about 3 tbsp Butter (optional) – about 20 g Cheese (preferably Parmesa...
The perfect autumn pumpkin risotto recipe with a picture and simple step-by-step instructions. More...
Risotto with Pumpkin and Bacon
The delicate, almost creamy texture of risotto with bacon and pumpkin puree makes this dish not an ordinary side dish, but an independent dish with amazing taste. Cook the broth, bake the pumpkin, fry the onion with bacon and rice, then simmer it all in t...
Risotto with Pumpkin and Gruyere
Making real Italian risotto is a whole art. But we know the secret of how to make this dish delicious – you need to choose the right cheese. Saturated and spicy. Cook: 1 hour Servings: 2 Ingredients 200 g rice for risotto 150 g pumpkin 150 g Gruyere AOP 1...
Risotto With Pumpkin and Mushrooms
Fans of Italian cuisine are probably familiar with such a dish as risotto. This risotto is characterized by a creamy structure and a certain fluidity. Today we will prepare our Italian dish with pumpkin and mushrooms. Serving: 2 Ingredients Pumpkin – 200 ...
Risotto with Pumpkin and Sausage
The perfect risotto with pumpkin and sausage recipe with a picture and simple step-by-step instructions. More...
The perfect risotto with yellow pumpkin recipe with a picture and simple step-by-step instructions. More...
The perfect thai pumpkin risotto recipe with a picture and simple step-by-step instructions. More...
The perfect spelled risotto with pumpkin recipe with a picture and simple step-by-step instructions. More...
The perfect pumpkin and spinach risotto recipe with a picture and simple step-by-step instructions. More...
The perfect pumpkin risotto with walnuts recipe with a picture and simple step-by-step instructions. More...
Comments for "Creamy Pumpkin Risotto with Cashew Parmesan"
 |
 |
 |
 |
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below
|
|
|
|