Porsche Pumpkin risotto

Jump into this autumn and winter dish that will warm your heart and your soul...

Nutrition:

Pumpkins are a great source of potassium and beta-carotene, which is a carotenoid that is converted into vitamin A. It is responsible for the bright orange colour of the pumpkin. Beta-carotene is important to maintain a healthy eyesight. It prevents macular degeneration, retinal disturbances and improves vision at night. It also contributes to maintaining healthy skin. For example, if you want to get a tan, beta-carotene helps you to sunbathe, without risk of sunburn. It therefore protects against the sun’s UVB rays, maintaining a healthy and smooth skin.

Overall, the main benefits of consuming pumpkin are support of a healthy skin, due to its beta-carotene content; protection against sun damage due to the vitamin E and beta-carotene content; support of eye health due to the beta-carotene content and, finally, protection of the immune system due to the vitamin C content.

What you need (for 1 person):

75 g of risotto rice

1 small onion

1 cup (122 g) of pumpkin

1 tbsp of nutritional yeast

50 g of vegan mince

1 tsp of olive oil

1 tbsp of fresh thyme

2 bay leaves

1/2 a stock cube (reduced sodium)

Allergens: contains gluten, soya, celery, milk

Health Claims: high in thiamin, riboflavin, niacin, pantothenic acid, folate, zinc. Source of vitamin B12 and biotin.

Per 100 g

Per 332g

Method:

1. Cut the onion in small slices. Then add olive oil to a big pot and add your sliced onion.

2. Add the fresh thyme and the bay leaves. Then add your risotto and roast it for one minute.

3. In the meantime, boil 1 L of water with vegetable stock, creating a broth.

4. Pour a ladle of broth on the risotto and start cooking the risotto.

5. Pour a ladle of broth every 2-3 minutes and stir well.

6. Take a pumpkin and roast it in the oven at 200 degrees for 30 minutes.

7. Once the pumpkin is ready, blend it with some broth and nutritional yeast.

8. At half way cooking of the risotto, add the pumpkin puree and the vegan mince.

9. Continue cooking until smooth and soft. Serve the risotto warm.