Buckwheat Pumpkin Risotto

Recipe and photo Eloïse Jennes - CookingwithElo

For the risotto

1. Preheat the oven to 200°C. Cut the Hokkaido pumpkin in half and place it cut-side down on a parchment-lined baking sheet. Roast for 40 minutes.
2. Discard the pumpkin seeds and scoop out the flesh. Blend it with the vegetable broth. Bring the broth to a low simmer and keep it over low heat while you make the buckwheat risotto.
3. Peel and dice the onion.
4. Heat a large skillet with the vegan butter and olive oil. Sauté the onion until translucent.
5. Add the buckwheat groats to the skillet and sauté for one minute over medium heat. Pour in the white wine and stir until fully absorbed.
6. Pour in a ladle of pumpkin broth. Stir regularly until absorbed. Repeat the process until the buckwheat is cooked al dente (still firm to the bite).
7. Stir in the nutritional yeast and lemon juice. Adjust seasoning with salt and pepper as needed.

For serving (optional)

1. Cut the Hokkaido pumpkin into very small dice.
2. Sauté them in a large pan with olive oil over low-medium heat for 20 minutes until golden.