Pumpkin Risotto Casserole

Ingredients

• 250 ml carrot juice
• 1 g Hokkaido pumpkin (800 g)
• 1 tsp Olive oil
• 1 tsp butter
• 250 g Risotto rice
• 100 ml lemon juice
• 350 ml vegetable broth
• 1 bunch parsley
• 80 g parmesan cheese (1 piece)
• 4 Tbsp breadcrumbs
• 3 tbsp pumpkin seed oil
• Salt
• Pepper

Instructions

1. 1.

   Warm carrot juice in a pot. Quarter the pumpkin, remove seeds, peel and cut into ½ cm wide strips. Oil a casserole dish with olive oil.

2. 2.

   Heat butter in a large pot. Sauté rice over low heat until translucent. Add carrot juice, lemon juice and broth, stirring constantly until it boils vigorously. Pour into the casserole dish and arrange the pumpkin strips on top.

3. 3.

   Wash parsley, shake dry, pick off leaves and finely chop. Grate parmesan and mix with breadcrumbs and pumpkin seed oil to form a paste. Stir in parsley, season with salt and pepper, and spread the paste over the casserole.

4. 4.

   Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) on the middle rack for 30–40 minutes. If the casserole darkens too much, cover with foil.