Pumpkin season is my favorite season. So many things to do with this amazing veggie and I‘m starting out this year‘s pumpkin recipe series with a creamy risotto that everyone will love! Even my kids are obsessed, especially with the kale chips. A great way to get some crunchy greens into them, full of iron and calcium and the pumpkin as a root veggie is super grounding and packed with Vit C which we can use well in the colder season
Serves four
Ingredients: (preferably organic)
- a splash of olive oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1.5 cups risotto rice
- 1 sachet saffron
- 4-6 cups vegetable broth
- 2 cups butternut squash, cubed
- 1/2 cup vegan cream cheese
- 1/2 cup vegan parmesan
- pink Himalyan salt, to taste
- black pepper, to taste
- hemp seeds, for garnish
- 2 leaves kale, de-stemmed & torn into bite-size
- olive oil
- pink Himalayan salt
Directions:
01. Pre-heat the oven to 160 degrees. On a parchment paper lined baking sheet, spread out the kale and massage with olive oil and salt. Bake for 12 minutes until crunchy.
02. In a large pot, heat up the olive oil, add garlic and onion and sauté until translucent.
03. Add rice and stir for a few minutes. Cover with vegetable broth, add the saffron and simmer for a few minutes, stirring constantly.
04. Mix in the pumpkin and cover with broth again, stirring to combine until the broth is absorbed. Keep adding broth & stirring until rice is al dente.
05. Add in the vegan cream cheese & parmesan and season with salt & pepper to taste.
06. Garnish with kale chips & hemp seeds. Bon appétit!
