For the rice (use of a timer is recommended for cooking the rice) 200 g of Carnaroli rice (superfino) 100 g of yellow pumpkin flesh cut into cubes 100 g of yellow pumpkin Slightly salted vegetable stock 100 g of pumpkin seed butter *
To stir in Chives Finely chopped lemon zest Ginger juice or lemon juice Grated smoked tofu (optional) Aromatic herbs to decorate Flowers to decorate
* For the pumpkin seed and almond butter (the use of a Bimby or a powerful chopper is recommended) 100 g of yellow pumpkin seeds 100 g of peeled almonds 200 g of cold water or natural almond milk 20 g of extra virgin olive oil A pinch of chili pepper
Cut the pumpkin into rough cubes and cook in a little water until soft. Salt lightly and blend in a chopper to obtain a smooth purée. Set to one side.
Toast the rice in a little oil for a few minutes, add the hot stock to cover it and stir using a wooden spoon. After about 8 minutes, add the pumpkin cubes and continue cooking for another 6 minutes, adding some hot stock as and when needed. When almost cooked, add the pumpkin purée to colour the risotto and dry out the liquid. Take off the heat.
Stir with a few spoonfuls of pumpkin seed butter, the lemon zest, chives, ginger juice and grated smoked tofu. Serve on a plate, creating a Japanese quenelle, and place it on the risotto. Complete with the herbs and flower petals.
For the pumpkin seed and almond butter (the use of a Bimby or a powerful chopper is recommended) Place the Bimby container and the seeds in the freezer for 60 minutes. Blend the nuts and seeds for a few seconds. Add the oil, the chili and a few drops of water and blend for a few seconds. Pour in the water a little at a time and continue to blend on maximum power to obtain a creamy, stable consistency. Sieve if necessary.
It is important not to overheat the mixture. To prevent this from happening, we recommended pouring in cold water. The butter can be sweetened or made with previously smoked almonds.
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