Pumparisotto med rotfruktchips & parmesan

Pumpkin risotto with vegetable crisps and vegan parmesan cheese

Cooking time: 25-30 minutes | Servings: 4

The sweetness from the pumpkin goes well together with the peppery grassiness of the rosemary. The creamy parmesan is beautifully supplemented by the heat from the chili while the crispiness from the root vegetables nicely ties it all together. In other words, this is the perfectly balanced dish for any outdoor cook to try.

Nathalie Spjälle | Trekking & Expedition

Ingredients:

Pumpkin Risotto

2 Garlic cloves

2 Yellow onions

350 g Pumpkin

100 ml White wine

2 tbsp Tomato paste

6 tbsp Vegetable stock

1000 ml Water

400 ml Arborio rice

4 tbsp Butter

Fresh rosemary

Chili pepper

Olive oil

50 g Vegan parmesan cheese

For serving

50 g Root vegetable chips

Instructions:

COOK OUTSIDE

01 Bring water and stock to boil. Put aside under a lid. (I use my trekking pan as a lid)

02 Slice the garlic and dice the onion. Fry with oil in a pan.

03 Add tomato purée and white wine.

04 Peel and grate the pumpkin. Soften it in a pan, then add the risotto rice and stir.

05 Add the bullion little at a time while continuously stirring for 20 minutes until the rice becomes al dente. Cover the risotto and let it rest for additional 5 minutes.

06 Add butter and cheese to make the risotto creamy. Sprinkle fresh rosemary and root vegetable crisps on top.