Pumpkin boats with espresso risotto

Ingredients for 2 servings:

• 400 g Hokkaido pumpkin(s)
• 2 tbsp walnut oil
• 1 tsp sea salt
• 2 shallots
• 30 ml espresso, freshly brewed
• 30 g margarine, vegan (Alsan)
• 150 g risotto rice
• 400 ml vegetable stock
• ½ tsp sea salt
• 1 tsp Szechuan pepper, freshly ground
• ½ tsp acacia seeds (wattleseed)
• 40 g cashew cream (cashew cream cheese)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Preheat the oven to 180°C (top/bottom heat). Cut the pumpkin into quarters, including the skin, and remove any seeds and fibers. Place each quarter on a piece of aluminum foil, press the edges together, and bend upwards to create small boats. Season with salt and drizzle with walnut oil. Roast in the hot oven for about 20 minutes. For the risotto, peel and finely dice the shallots. Prepare the espresso fresh. Sauté the shallots in half of the Alsan margarine until translucent. Add the unwashed risotto rice and sauté, stirring, until translucent. Now deglaze with the espresso. Once the espresso has evaporated, add the vegetable stock a spoonful at a time, stirring continuously until the risotto rice has absorbed it. After about 20 minutes, the risotto rice should be soft but still firm to the bite. Remove the risotto rice from the heat and add salt if desired. Now add the pepper and wattleseed, the remaining margarine, and the cashew cream cheese. Mix everything well and let it stand for about 5 minutes. Spoon the risotto into the pumpkin boats and serve. Serve with lamb’s lettuce, tomatoes, and pumpkin seed oil. https://www.vegan-cooking-with-thalija.de/archive/1032