Chinese five-spice powder is what gives this pumpkin risotto its unique flavor, and you can find it at most supermarkets and of course at Asian food shops and specialty spice shops. The method for making the risotto is very traditional and it's important to follow the steps carefully to achieve the proper consistency at the end. Here the pumpkin is sauteed with the shallot and garlic at the beginning, so it becomes exceptionally soft by the time the risotto is served.
- 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.
- In another pan, slightly melt 1 tablespoon of liquid margarine.
- Add the shallot and garlic, and brown slightly.