Pumpkin Risotto

For 4 people


  • 200g risotto rice

  • 100g Nutty Bay Cashew Delight Garlic (about 2 tablespoons)

  • 65cl vegetable stock with herbs

  • 300g of pumpkin (about 1 pumpkin)

  • 1 large onion

  • 1 clove of garlic

  • 10cl white wine

  • 2 tablespoons of vegetable oil

  • Salt, pepper


  • Peel the onion and pumpkin and dice them finely.

  • Heat the oil in a saucepan or frying pan.

  • Add the onion and sauté for 5 minutes over medium heat, without browning. Add the diced pumpkin and rice.

  • Mix for 2 minutes to coat them with fat. Pour the white wine.

  • Allow the wine to evaporate completely then add salt.

  • Then pour in the stock, ladle after ladle, letting the rice absorb it between each addition.

  • Continue like this for 17 to 18 minutes. The rice should be melting but remain a little firm.

  • Remove from the heat, add your Nutty Bay Cashew Delight Garlic and season with pepper.

  • Stir and let stand for 5 minutes.

  • Serve immediately.

Enjoy !

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