Pumpkin and tomato risotto from the oven

Ingredients for 6 servings:

• 1.2 kg pumpkin(s) (nutmeg, Hokkaido, butternut or similar)
• 200 g risotto rice
• 2 cans tomatoes, chopped
• 1 onion(s)
• 2 garlic cloves
• 600 ml vegetable stock
• e.g. Mediterranean herbs (basil, oregano, marjoram)
• salt and pepper
• chili flakes
• Paprika powder
• 100 g tomatoes, dried in oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Halve the pumpkin and remove the seeds. Peel, depending on the variety, chop into approximately 1-2 cm pieces, and place in a large mixing bowl. Finely chop the garlic, onion, and sun-dried tomatoes and add them to the mixing bowl with all the remaining ingredients. Mix and season. Pour the mixture into a large casserole dish (approx. 35 x 25 x 6 cm) and bake in a preheated oven at 200°C (400°F) for approximately 60 minutes. Stir occasionally. Add more vegetable stock if the risotto becomes too dry. Approx. 210 kcal per serving.