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Dressing the risotto with a cream of roasted pumpkin gives it a delicious creaminess, as you would expect when using Parmesan and butter. This risotto is therefore suitable for people who are allergic to cow’s milk or lactose intolerant.

Makes 1000g.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Vegan

Ingredients

1
kg
butternut squash, cut in cubes
2
leaves
bay leaf
5
g
thyme
2
cloves
garlic
100
g
shallot, finely diced
350
g
Arborio rice
300
ml
white wine
1500
ml
vegetable stock
as needed
water
as needed
olive oil
as needed
salt

Scale recipe

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