🍂✨Autumn is pumpkin time! ✨🍂 Let yourself be enchanted by our creamy roasted pumpkin risotto with an extra portion of crunch from the crispy sunflowerCHUNKS. 🌻✨ Served with a spicy horseradish cream and aromatic pumpkin seed pesto - a feast for all the senses! 😍 Perfect for cosy evenings or as a highlight on the family table. 🍽️
Ingredients:
Risotto:
400 g Hokkaido pumpkin
2 tbsp pumpkin spice
salt & pepper
2 tbsp olive oil
1 onion
300 g risotto rice
150 ml white wine
1200 ml vegetable stock e.g. sunflowerFamily soup masper
1 tbsp butter alternative
Horseradish cream:
200 g crème fraîche
1 tsp horseradish
Juice of ½ lemon
Salt & pepper
Pumpkin seed pesto:
2 handfuls of parsley
3 tbsp pumpkin seeds
100 ml olive oil
2 tbsp parmesan alternative or yeast flakes
salt & pepper
50 ml water (optional)
sunflowerChunks:
1 packet (76 g) sunflowerCHUNKS
200 ml vegetable stock e.g. sunflowerFamily Soup Punch
1 tbsp Bio olive oil
1 tbsp dried herbs
1 tsp butter alternative
1 tsp cornflour
salt & pepper
Preperation:
Prepare the pumpkin: Deseed and dice the Hokkaido pumpkin. Mix with pumpkin spice, 1 tbsp olive oil, salt and pepper and roast in the oven at 190 °C for 25 minutes. Then puree.
Cook the risotto: Dice the onion and sauté in 1 tbsp olive oil. Add the risotto rice and fry briefly. Deglaze with white wine and simmer over a medium heat until the wine has evaporated. Gradually add the vegetable stock while stirring until the rice is al dente. Finally, stir in the butter alternative and the pumpkin puree and season with salt and pepper to taste.
Horseradish cream: Mix together the crème fraîche, horseradish, lemon juice, salt and pepper.
Pumpkin seed pesto: Puree the parsley, pumpkin seeds, olive oil, Parmesan alternative, salt and pepper with a hand blender. Optionally, add a little water.
Prepare the sunflowerCHUNKS: Simmer the sunflowerCHUNKS with the vegetable stock, olive oil, herbs, salt and pepper in a pan until the stock has evaporated. Add the butter alternative and cornflour and fry the chunks until crispy.
Serve: Divide the risotto between plates. Garnish with horseradish cream, pumpkin seed pesto, parmesan alternative, parsley and crispy sunflower CHUNKS.
Recipe by @esra.tok
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