Tofu Risotto in Pumpkin

Ingredients （yields : 4 servings)

• 4 small-sized pumpkins

• 1/4 tsp nutmeg

• 200 g firm tofu

• 1 onion

• 3 cloves garlic

• 2 tbsp olive oil

• 200 g Arborio rice

• 1/2 cup white wine

• 1 tsp thyme

• 1 bay leaf

• 1000 ml vegetable broth

• 1 cup grated Parmesan

• 4 sprigs of parsley

• Salt to taste

Realisation

1. Preheat the oven to 180ºC;

2. Cut the top off the pumpkins and scoop out the seeds and stringy bits;

3. Brush the inside of the pumpkins with olive oil and season with a pinch of salt and nutmeg;

4. Cut the tofu into thin squares;

5. Peel and dice the onion;

6. Peel and mince the garlic;

7. Heat the olive oil in a skillet, then add the onion and sauté until translucent, about 5 minutes;

8. Add the garlic and sauté until fragrant, about 1 minute;

9. Add the rice and thyme, and cook until the rice is slightly translucent, about 2 minutes;

10. Pour in the white wine and cook until it evaporates;

11. Add the bay leaf and tofu;

12. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the rice is al dente and creamy, about 18 minutes;

13. Remove the bay leaf;

14. Stir in most of the grated Parmesan;

15. Taste and add salt according to your preference;

16. Divide the tofu risotto into 4 parts and fill the prepared pumpkins with it;

17. Place the pumpkins in a baking dish and cover them with the tops that were cut off;

18. Bake in a 180ºC oven for about 40 minutes, or until the pumpkins are tender;

19. Remove from the oven;

20. Mince the parsley;

21. Remove the pumpkin lid, then garnish the risotto with the remaining grated Parmesan and minced parsley;

22. Serve and enjoy!