Pumpkin Risotto with Sesame and Ginger Bread Spice
One of my favorite comfort foods during the cold season ist oven baked pumpkin. And another favorite comfort food is risotto. That’s why I combined the two – I think more comfort on a plate is just not possible! Or maybe yes: I caramelized the pumpkin with sesame seeds and a ginger bread spice mix. By the way: The risotto is vegan, but of course you can also cook a traditional one with cheese. Two more of my favorite recipes with pumpkin are Pumpkin Bread Salad and Pumpkin Muffins with Chocolate. Both recipes are also vegan. But now let’s start with the pumpkin risotto!
Vegan Pumpkin Risotto with Roasted Sesame and Ginger Bread Spice
For the pumpkin:
- 1 hokkaido pumpkin (ca. 800 g)
- salt, 1-2 tsp ginger bread spice mix
- 3 tbsp maple syrup
- 4 tbsp plant oil
- 3 tbsp white sesame seeds
- 3 tbsp pumpkin seeds
For the vegan risotto:
- 1 big onion
- 1 tbsp plant oil
- 150 g risotto rice
- 600 ml vegetable stock
Preheat the oven to 200 *C. Wash the pumpkin, cut it in halves, remove the seeds with a tablespoon, cut it into wedges and then into 2 cm pieces.
Roughly chop the pumpkin seeds. Put the pumpkin pieces in a large oven dish and mix them well with all the other ingredients. Bake for about 25 min. in the middle of the oven, until the pumpkin is soft.
Meanwhile peel and chop the onion, fry it for 2 min. with a little plant oil in a pot. Heat the vegetable stock in another small pan. Add the rice to the onions, stir and let the rice steam for 1 min. Deglaze the rice with about one-third of the stock. Add remaining stock little by little, stirring occasionally. After around 20 min. the rice is cooked.
Divide the risotto onto plates. Add roasted pumpkin, and garnish with some herbs like garden parsley. I added my last nasturtium out of the garden. Blossoms and leaves are very pretty and tasty.