Sweet recipes

pumpkin risotto

Preparation time: 45 minutes

  • 200 g risotto rice
  • 350 g butternut pumpkin flesh
  • 2 shallots
  • 2 cloves of garlic
  • 120 ml white wine
  • 500 ml water with 2 tbsp Pelster's Barista oat drink and 1 tbsp vegetable broth (alternatively pre-cooked vegetable broth)
  • some fresh parsley
  • 10 ml olive oil
  • 15 g (vegan) butter
  • 1 tbsp yeast flakes
  • Salt pepper
  • some cress to serve


  1. Peel, (seed) and dice the pumpkin, shallots and garlic.
  2. Then heat butter and olive oil in a pot.
  3. Add pumpkin, shallots and garlic and sauté briefly.
  4. Then add the rice and sauté briefly and deglaze with the liquid.
  5. Simmer over medium heat for about 20 minutes until the risotto is creamy and the rice is cooked (if necessary, add a little broth if the rice and pumpkin are not yet cooked).
  6. Now mix in the parsley and yeast flakes. Top with the cress and serve.

Bon appetit!

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