This pumpkin risotto combines Hokkaido pumpkin, aromatic spices, and a hint of saffron to create a warming, comforting dish. Easy to prepare, it brings autumnal flavors to your plate in just a few simple steps. Perfect for anyone who wants to enjoy healthy food while treating themselves to something seasonal and special.
Makes 4 servings
Ingredients
- 100 g risotto rice
- 1 small Hokkaido pumpkin (approx. 600 g)
- 1 small shallot
- 1 small red chili pepper
- 1 clove of garlic
- 900 ml vegetable stock
- 60 g coconut powder
- 1 tbsp medium-hot mustard
- 3 tbsp peanut oil
- 1/4 tsp cumin seeds
- 1/4 tsp anise seeds
- 1/4 tsp ground black pepper
- 100 ml orange juice
- 1 pinch of rock salt
- 1/4 tsp saffron powder
- 1 small bunch of basil
- 1 lime
To prepare
Wash the pumpkin thoroughly and cut it into small cubes with the skin on. Finely chop the shallot, garlic and chilli. Heat the vegetable stock and dissolve the coconut powder and mustard in it.
Heat 2 tbsp of the oil in a pan, then sauté the cumin, aniseed, shallot, garlic, pepper, half of the pumpkin and the rice. Deglaze with orange juice and allow to reduce. Now add some of the stock with the saffron; allow to reduce again while stirring. Repeat this until the stock is used up. This takes about 20 minutes.
Heat 1 tablespoon of oil in a pan, fry the remaining pumpkin with a little salt until soft, about 8 minutes. Finely chop the basil and stir into the risotto with the fried pumpkin.
Tip
The risotto is very well tolerated by Pitta and Vata types, while Kapha types should use more chilli.