Vegan pumpkin risotto

Ingredients for 3 servings:

• 750 g pumpkin(s) (Hokkaido or Butternut)
• 1 onion(s)
• 1 garlic clove(s)
• 250 g risotto rice
• 750 ml vegetable stock
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika powder
• ½ tsp curry powder
• ½ tsp ginger powder
• 3 tsp pumpkin seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

in the Thermomix

Preheat oven to 200°C fan/convection oven. Wash and halve the pumpkin, and scrape out the seeds with a spoon (peel the butternut squash). Roughly dice one half and cut the other half into bite-sized cubes. Marinate the small cubes with spices and oil and bake in the oven for 20-25 minutes. Halve and peel the onion, and peel the garlic. In the blender, chop the onion, garlic, and roughly diced pumpkin for 15 seconds on speed 6. Add 1 tablespoon of oil and sauté for 4 minutes on speed 1/100°C with the measuring cup in place on the reverse. Add the risotto rice and sauté for 2 minutes on speed 2/100°C. Pour in the warm stock. Cook for 20 minutes on speed 1/100°C. Toast the pumpkin seeds in a pan without fat. After the cooking time is up, season the risotto with salt and pepper and let it rest for 5 minutes. The risotto can be seasoned a little less; the burst of flavor comes from the baked pumpkin and pumpkin seeds. Serve on plates and garnish with the baked pumpkin and pumpkin seeds. Per serving, approximately 630 kcal.