The perfect comfort food for those uncomfortable autumn days. It's creamy, sloppy and packed with flavour! The combination of butter and Pelster's Barista oat drink makes for a creamy dish, and its fat content rounds off the dish perfectly. The perfect alternative to pumpkin soup and the like.
Preparation time: 45 minutes
Ingredients:
- 200 g risotto rice
- 350 g butternut squash flesh
- 2 shallots
- 2 cloves of garlic
- 120 ml white wine
- 500 ml water with 2 tablespoons Pelster's Barista oat drink and 1 tablespoon vegetable stock (alternatively pre-cooked vegetable stock)
- some fresh parsley
- 10 ml olive oil
- 15 g (vegan) butter
- 1 tbsp yeast flakes
- Salt pepper
- some cress for serving
Preparation:
- Peel, deseed and dice the pumpkin, shallots and garlic.
- Then heat the butter and olive oil in a pan.
- Add pumpkin, shallots and garlic and sauté briefly.
- Then add rice and sauté briefly and then deglaze with the liquid.
- Simmer over medium heat for about 20 minutes until the risotto is creamy and the rice is cooked (add a little more stock if the rice and pumpkin are not yet cooked).
- Now mix in the parsley and yeast flakes. Top with the cress and serve.
Bon appetit!
