Garden cooking: Pumpkin risotto with chestnuts

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: grated parmesan

Ground flaxseed provides similar nutty flavor while being more accessible.

vegan butter

🥗Healthier: coconut oil

💰Cheaper: olive oil

Coconut oil is a healthier fat alternative.

Peel the chestnuts. Remove the brown inner skin by blanching and peeling.

Bring the broth to boil and set aside.

Lightly sauté the shallots in butter.

Add the pumpkin and chestnuts and continue sautéing.

Add the rice and sauté some more until it is covered in butter and slightly colored.

Add broth in moderate amounts and keep stirring.

Keep adding broth bit by bit while the rice absorbs it while stirring until the rice is done.

Take off the heat and add the Parmesan cheese and parsley.

Season with salt, nutmeg and a tiny pinch of cinnamon.

If it becomes too thick, add a bit more broth or water.

Cooking Techniques

Spice Level: