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.
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