Pumpkin risotto

Ingredients for 3 servings:

• 1 small onion(s), diced
• some olive oil for frying
• 1 garlic clove(s), chopped
• 1 small Hokkaido pumpkin(s)
• 250 g risotto rice, briefly washed
• 1 ½ liters vegetable broth, hot
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp balsamic vinegar, lighter
• 2 tbsp nutritional yeast
• 3 tbsp almond flakes, roasted
• 2 tbsp parsley, chopped
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Sauté the onion in a little olive oil. Add the garlic, then after about a minute add the pumpkin and rice and fry briefly. Deglaze with vegetable stock, but only add enough to just cover the ingredients in the pot. Then sprinkle in the garlic and onion powder. Once it’s boiling, reduce the heat. It should only be simmering gently. From now on, stir constantly and add more stock. Whenever the rice has absorbed enough of the stock, add a little more stock, and keep stirring. Continue this process until the rice is cooked. Season with salt and pepper, if desired. Finally, stir in the balsamic vinegar and nutritional yeast. Serve sprinkled with flaked almonds and parsley.