1tbsp olive oil
1 pinch garlic powder
2 tbsp of vegetable broth powder
100ml of white wine
250gr risotto rice
Parsley or chives
Chili powder (opt.)
Salt and pepper
Dice the pumpkin (you don’t need to peel it).
Put half of the pumpkin in the oven (200°C) with olive oil, salt and garlic powder. Bake until cooked.
Put the other half of the pumpkin and the broth powder in a pot with boiling water, cook until the pumpkin is soft.
Mix everything with a hand mixer or a blender to make a pumpkin broth.
Chop the shallots and saute it in a pan with olive oil.
Add the risotto rice, mix it until it gets translucent.
Add the wine. When the wine is absorbed, add some broth.
Repeat several times until the rice is cooked. Add the margarine and the miso if wanted.
Add the baked pumpkin, the crushed hazelnuts, parsley and chilli flakes as toppings.
Note: the risotto should be looser in the pot than how you want to eat it, because it firms up when served.