Baked Pumpkin Stuffed with Vegetarian Risotto

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Baked Pumpkin Stuffed with Vegetarian Risotto

 

 

" Vegetarian Risotto " (see below)

1 medium pumpkin

GF soy sauce

a little vegetable oil

chopped parsley to garnish

 

 

1. Prepare " Vegetarian Risotto " .

 

2. Cut a saucer-sized circle from the stem end of the pumpkin. Cut

out a lid and reserve. Carefully scrape out the seeds and membranes

and discard. Sprinkle pumpkin cavity generously with soy sauce.

 

3. Wrap pumkin tighly in foil or greased brown papaer. Place on a

baking tray. Bake at 170 C (340 F) electric or 200 C (390 F)until

barely tender when pressed, about 40 minutes. Remove from oven and

cool slightly. Remove papaer or foil. (Recipe can be prepared to

this point several hours in advance. Wrap and chill until needed).

 

4. Fill pumpkin with risotto. Lightly brush outside of pumpkin with

oil. Bake at 230 C (450 F) electric or 200 C (390 F) until skin

blisters and browns and flesh is softened, about 45 minutes more.

 

5. Sprinkle with parsley. Serve hot, scooping out both risotto and

flesh.

 

 

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Vegetarian Risotto

 

 

1 large onion, finely chopped

5 tbsp vegetable oil

2 cups uncooked brown rice

5 cups hot vegetable stock

1 small eggplant, diced

6 green onions chopped

3 small carrots, peeled and diced

1 stalk celery, chopped

1/2 cup toasted sunflowers seeds, optional

1/2 cup toasted pimkin seeds

1/3 cup chopped parsley

freshly ground black pepper to taste

vegan tasty cheese

 

 

1. Sautee onion in hot oil in a large saucepan until transparent.

Add rice and stir wqell. Add 4 1/2 cups of the hot stock; heat until

boiling.

 

2. Reduce heat to low; tighly cover. Slowly cook, adding extra stock

if needed, until rice is barely tender, about 20 minutes.

 

3. Stir in all vegetables, the seeds, parsley and pepper to taste.

Cover and gently cook until vega=etables are just softened, about 5 -

10 minutes more.

 

4. Cool mixture slightly, then stir in cheese.

 

 

NOTE: Vegetables can be sauteed lightly in a littlew oil before

adding to rice mixture.