Oh, you lovely pumpkin season!
We can’t get enough of pumpkin dishes in the fall. That’s why meanwhile we have already published some of them.
If you are looking for a crunchy pumpkin salad, have a look here.
Of course, one thing shouldn’t be missing in our autumn recipe collection: Pumpkin risotto!
The Italian classic is always right and so beautifully variable. In addition to mushrooms (you can already find a mushroom risotto under our main dishes), you can make a herb risotto, a vegetable risotto, a risotto with dried tomatoes and walnuts and much more. Just let yourself be inspired by our recipe and feel free to share your experiences on Instagram or in the comments here.
Have fun cooking and be creative!
- 1 onion
- 1 clove of garlic
- 400 g pumpkin
- 80 ml white wine
- 2 tbsp oil
- 350 g risotto rice
- 1 l vegetable stock (hot)
- some yeast flakes (optional)
- some parsley
- 2 tbsp vegetable butter (cold)
- 4 tbsp creme vega
- Peel onion and garlic and chop finely.
- Peel the pumpkin if necessary (not necessary in Hokkaido) and then cut into thin wedges.
- Sauté the onion, garlic and pumpkin in a saucepan with oil.
- Now add the rice to the pan and roast it for 1-2 minutes.
- Then deglaze with the white wine and let it boil down until it has almost completely evaporated.
- Now deglaze with a little of the very warm broth (always about 100-150ml) and simmer again. Repeat this until the rice is cooked through.
- Just before the rice is really soft, season with salt, pepper and, if you like, yeast flakes.
- For a little more creaminess, stir in the butter and remove the rice from the stove so that it doesn’t continue to cook.
- If it isn’t creamy enough, you can add some vegan creme fraiche.
- Arrange on plates and serve sprinkled with drips of creme fraiche and some parsley. Delicious!