Creamy pumpkin risotto with cashew parmesan

Ingredients for 4 servings:

• 2 shallots
• 3 tsp oil for frying (e.g. rapeseed oil) or margarine
• 200 g risotto rice, Italian (Arborio or Vialone)
• 200 ml sparkling wine or dry white wine
• 500 ml vegetable broth, hot
• 0.2 g saffron, optional
• 1 piece(s) butternut squash, approx. 350 – 500 g
• 1 pinch(s) of sugar, optional
• 1 pinch of salt or sea salt
• 50 ml oat cream (Oat Cream Cuisine) or soy cream, optionally 1 tsp margarine
• 1 pinch(s) chili powder, freshly ground
• 150 g cashew nuts
• 25 g yeast flakes
• ½ tsp salt
• 1 pinch(s) garlic powder, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan and gluten-free

Sauté the shallots in a little cooking oil (or margarine) in a saucepan. Add the rice (washed or unwashed, see notes) to the shallots, let it evaporate briefly, and then deglaze with the sparkling wine. Once the wine has evaporated, reduce the heat. Add a ladle of vegetable stock (approx. 150 ml), let it evaporate, and only then add another ladle of stock, stirring occasionally. Optionally, dissolve a pinch of saffron in the last ladle of stock. Stir until the risotto is creamy, although the rice 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 each of salt and sugar (optional). Fry for another minute, then set aside. Add a little salt to the risotto and stir in the oat cream (optional: stir in 1 teaspoon of margarine). Finally, fold in the pumpkin cubes, reserving some for serving. Finely grind all the ingredients for the cashew parmesan in a blender. (It will keep for a few weeks if stored airtight and refrigerated.) Serve the risotto on a hot plate with some cashew parmesan and freshly ground chili. Note: If you prefer a grainy texture, you should wash the risotto rice briefly beforehand; otherwise, the starch around the grains will soften the risotto and make it creamier.