Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve on a hot plate with a little parmesan (see notes) and freshly ground chilli.
6. Remarks:
7. 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.
8. Finely grind all ingredients for the cashew parmesan in a blender. Keeps a few weeks airtight and in a cool place.