Potimarron Risotto & Spiced Hazelnut
Ingredients: finely chopped pumpkin - finely chopped shallots and garlic - white wine - stock
1
Roast hazelnuts with olive oil , paprika powder, espelette (chilli powder) and salt
2
Sauté shallots, add garlic, add chopped pumpkin > add wine and let it reduce by half.
3
Add the stock and boil vigorously for 15 minutes, uncovered.
4
Add avocado oil and nutritional yeast to create a creamy risotto-like texture.
5
Plate the creamy pumpkin risotto with the crunchy spiced hazelnut on top.
6
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