Ingredients
Pumpkin risotto:
- 1 onion diced
- 3 garlic cloves chopped
- 2 tbsp olive oil
- 300 grams of Arborio rice
- 60 ml vegan white wine (optional, otherwise a bit more vegetable stock)
- about 900 ml vegetable broth
- 240 ml pumpkin puree (see recipe notes)
- 150 ml coconut milk * (see recipe notes)
- Salt, pepper (to taste)
- 4 EL vegans Parmesan / nutritional yeast (optional)
Brussels sprouts:
- 1 tbsp olive oil
- 500 g Brussels sprouts cut in half
- Salt, pepper (to taste)
Topping (optional):
- Pecans or walnuts, pumpkin seeds
Instructions
Pumpkin risotto:
- Heat olive oil in a large saucepan. Fry the onions for about 2-3 minutes. Add risotto rice and garlic and simmer for another 1 minute while stirring.
- Then deglaze with white wine and let boil briefly, stirring constantly. Reduce the heat to medium and pour in some vegetable stock. Simmer the risotto for a total of about 15-20 minutes, gradually adding vegetable stock , pumpkin puree and coconut milk and stirring constantly. As soon as the rice is soft, but still a little bit firm, and the risotto is creamy, it is ready.
- Then season with salt and pepper to taste and optionally add vegan Parmesan, if you like it even creamier.
Brussels sprouts*:
- Blanch the Brussels sprouts in boiling water for 3-4 minutes. Then quench with cold water and drain.
- Heat the olive oil in a pan and fry the Brussels sprouts for about 3-5 minutes until golden brown on all sides. Salt and pepper to taste.
- Meanwhile the pecans roast in a small pan without adding any oil.
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