Pumpkin And 5 Pepper Risotto

1. 1

   In a saucepan, bring 1 liter of water and the vegetable stock to a boil. Season with a pinch of turmeric for color, 1 teaspoon of the 5-pepper seasoning and a pinch of salt. Boil for about 2 minutes. Cover, remove from heat, and set aside.

2. 2

   In another pan, slightly melt 1 tablespoon of liquid margarine.

3. 3

   Add the shallot and garlic, and brown slightly.

4. 4

   Add the cubed pumpkin and let it absorb the flavor of the margarine.

5. 5

   Add 1 ladle of broth, and stir a little bit. Let the water evaporate before adding another ladle of broth. Approximately 3 ladlefuls will be needed to cook the pumpkin.

6. 6

   When the pumpkin is cooked, mash it well with a fork.

7. 7

   Add the risotto, and let it sit for 2 minutes to absorb the pumpkin flavor.

8. 8

   Add a little bit of Licor Beirao or wine.

9. 9

   Add some broth, stir, add more broth, then mix until creamy and well cooked.

10. 10

    For a creamier risotto, after removing from heat, add a second tablespoon of liquid margarine immediately. Add the grated cheese and mix.

11. 11

    Serve warm.

* Per serving · 4 servings · Values may vary.