Vegan Pumpkin Risotto with Brussels Sprouts and Pecans

Ingredients

• 500 g Brussels sprouts
• 500 g Hokkaido pumpkin flesh
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 250 g Arborio rice
• 1 l vegetable broth
• Salt
• Pepper
• 1 tsp turmeric powder
• 6 tbsp vegan parmesan or ground cashews (10 g each)
• 1 tbsp Lemon Juice
• 3 tbsp pecans (15 g each)

Instructions

1. 1.

   Clean, wash and halve Brussels sprouts. Cut pumpkin flesh into small cubes. Peel and cube onion and garlic. Heat 1 tbsp oil in a pot. Add onion, garlic and half the pumpkin cubes; sauté over medium heat for 2–3 minutes.

2. 2.

   Add rice and sauté for 1–2 minutes. Pour enough broth to cover the rice and bring to a boil. Gradually add remaining broth in portions while stirring occasionally; cook the risotto for 15–20 minutes over medium heat. Season with salt and pepper.

3. 3.

   In a separate pot, simmer remaining pumpkin cubes with 4–5 tbsp water for about 10 minutes; then puree finely with an immersion blender. Boil Brussels sprouts in salted water for ~8 minutes, shock in ice water, drain, and pan‑fry in the remaining oil over medium heat until golden brown (4–5 minutes).

4. 4.

   Fold pumpkin purée, turmeric and 4 tbsp vegan parmesan into the risotto; finish with lemon juice. Chop pecans. Plate the risotto topped with Brussels sprouts, chopped pecans and extra parmesan.