Citrus Pumpkin Risotto Gremolata

Pumpkin or Butternut Squash (400 gr)

Vegetable Stock, no salt (200 ml)

Arborio rice (300 gr)

Fresh orange juice (90 ml)

Pumpkin puree (200 gr)

Roast pumpkin (100 gr)

Green peas, frozen (75 gr)

Saffron (a pinch)

Water (100 ml)

Vegetable stock, no salt (800 ml)

Galaxy Dust salt substitute (10 gr)

Nutritional yeast (5 gr, for garnish)

Micro herbs or edible flowers (2 gr, for garnish)

Fresh Parsley, finely chopped (40 gr)

Garlic, minced (3 gr)

Lemon, zested (1 tsp)

Cracked black pepper, to taste

Galaxy Dust salt substitute (2 gr)

Heat oven to 175°C/350°F. Cut the pumpkin in half and scrape out seeds and pulp from the center. Peel one pumpkin half and cut into 2 cm cubes. Spread pumpkin cubes on a baking sheet and roast for 20 minutes until edges are brown and cooked. Cut the other pumpkin half into one-inch rough cubes. Boil in vegetable stock until cooked. Remove, cool and blend to a smooth puree.

Heat a heavy-bottomed pan over medium heat. Add the rice, toast lightly and then remove it from the pan. Reduce heat and pour in water to cool the pan, and stir until the water has almost evaporated. Add toasted rice, pour orange juice stirring constantly until the juice has almost evaporated. Continue adding vegetable stock in 100 ml increments, cooking, and stirring constantly. Add saffron, and stir in pumpkin puree, roasted pumpkin cubes and green peas. Season with Galaxy Dust salt substitute.

PREPARATION – Combine all ingredients in a bowl. Season with cracked black pepper and Galaxy Dust salt substitute.

Final Assembly – Spoon the risotto onto a pasta plate and sprinkle on gremolata and nutritional yeast. Garnish with micro herbs or edible flowers. Yields four servings.