Ingredients (for 5 portions):

  • Risotto Rice – 500g
  • 1/2 Butternut Squash (of a big one)
  • 1 Onion
  • 3 Cloves of Garlic
  • Vegetable Stock
  • Cream – 100 ml (Rice Cream or Soy Cream for the vegan version)
  • A dash of White Wine
  • Olive Oil
  • Butter – 1 Tablespoon
  • Nutmeg – 1 Teaspoon
  • Fresh Basil
  • Salt
  • Pepper (Blossom Pepper)
  • Some Corn Salad

First peel the pumpkin and cut it into small cubes. Also cut the onion and the cloves of garlic into small pieces. Put some olive oil into a cooking pot and fry the onion for a few minutes and then add the pumpkin cubes (but don’t forget to keep some for the “topping”) as well as the rice, salt and some vegetable stock. Continuously add some more vegetable stock and keep stirring that nothing sticks to the ground. When the rice already gets soft add the wine and the nutmeg. In the  end add the cream and some fresh basil.

For the “topping” take some of the pumpkin cubes and one clove of garlic (cubed as well) and fry them with some butter and salt in a pan.

If you don’t suffer from a histamine intolerance and not vegan you should also put some shaved parmesan cheese on top – tasty. 😉

Bon Appétit!


3 thoughts on “Butternut Squash Risotto

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