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Butternut Risotto with King Oyster Mushrooms, Pumpkin Seed Oil and Roasted Pumpkin Seeds

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Butternut Risotto with King Oyster Mushrooms, Pumpkin Seed Oil and Roasted Pumpkin Seeds

The perfect butternut risotto with king oyster mushrooms, pumpkin seed oil and roasted pumpkin seeds recipe with a picture and simple step-by-step instructions.

  • 1 cups Risotto rice
  • 750 ml Vegetable broth hot
  • 2 tsp Almond butter white
  • 1 tbsp Yeast flakes
  • 0,5 Butternut squash
  • 1 Onion
  • 100 g King oyster mushrooms
  • Pumpkin seeds
  • Pumpkin seed oil
  • Olive oil
  1. Peel, core and dice the pumpkin. Finely chop the onion. Dice the mushrooms.
  1. Sauté rice and onion in a little olive oil, add pumpkin and mushrooms. Gradually pour in the hot (!!) broth while stirring regularly and let it swell on the lowest possible heat.
  1. When the broth is completely absorbed, stir in the almond butter and yeast flakes.
  1. Toast the pumpkin seeds in a pan. Put the risotto on a plate, drizzle with pumpkin seed oil and sprinkle with the seeds.
Dinner
European
butternut risotto with king oyster mushrooms, pumpkin seed oil and roasted pumpkin seeds

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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