Pumpkin risotto with arugula pesto

For the pumpkin cream:

• 600 g butternut squash
• 1 Tbsp olive oil
• Salt and pepper, to taste
• ¼ tsp nutmeg

– roast in the oven, then blend together with –

• 350 ml vegetable stock
• 50 g raw cashew

For the risotto:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 200 g Arborio rice
• 600 ml vegetable stock

– then combine with the pumpkin cream –

For the arugula pesto:

• 60 g arugula
• 3 tbsp hemp seeds
• 1½ tbsp nutritional yeast
• 1 garlic clove
• 2 tbsp olive oil
• 2 tbsp water
• Salt and pepper, to taste

1. Preheat the oven to 200°C (390°F). Place the diced pumpkin on a baking tray, add the oil, salt, pepper, and nutmeg. Toss well so the pumpkin is evenly coated with the spices and roast for 25 minutes, until nicely browned.
2. Put the roasted pumpkin in a blender along with the cashews and vegetable stock, and blend until smooth and creamy.
3. In a large pan, sauté the onion in olive oil until translucent. Add the garlic and cook for another 30 seconds.
4. Add the Arborio rice and stir for 1–2 minutes. Gradually pour in the vegetable stock, one ladle at a time, allowing the liquid to be absorbed before adding more. Repeat until the rice is creamy and slightly al dente.
5. Stir the pumpkin cream into the risotto until fully combined.
6. For the pesto, blend the arugula, garlic, hemp seeds, nutritional yeast, olive oil, water, salt, and pepper until you get a smooth paste.
7. Serve the risotto hot, topped with the arugula pesto, and optionally sprinkle with a few hemp seeds and a sprig of fresh thyme for garnish.