Creamy Pumpkin Risotto with Salmon

Preheat the oven to 400 °F.

Dice half of the pumpkin and thinly slice the second half. Finely chop half of the onion and slice the second half. Chop the garlic finely.

• 7.1 oz Pumpkin (w/o seeds)
• 1 Onion, red (~ 3 oz)
• 1 Garlic clove (~ 0.1 oz)

Add the diced pumpkin, sliced onion into a baking dish. Add paprika, oil, garlic powder, mix well and bake for 30 minutes.

• ½ tsp Hot paprika, ground
• ½ tsp Garlic powder
• ¼ tsp Crushed pepper
• 1 tsp Olive oil

Heat a small pot over medium heat. Add the honey, soy sauce, mustard, and vinegar, bring to a boil, stirring constantly and set aside.

• 2 tsp Honey
• 1 tsp Soy sauce, light
• 1 tsp Yellow mustard
• 1 tsp Balsamic vinegar

Rinse the salmon and pat dry. Season pepper and brush with the marinade.

• 5.3 oz Salmon, fresh
• Black pepper

12-14 minutes before the end of baking time, take the baking tray out of the oven. Place the salmon on top of the veggies and bake for the remaining time.

Heat the olive oil in a pot over medium heat. Add the rice and fry until translucent. Add the remaining onions, garlic and pumpkin and sauté until the onions turn translucent. Deglaze with white wine and let simmer for approx. 2-3 minutes.

• 1 tsp Olive oil
• ½ cup Arborio rice
• 2 ⁠½ Tbsp White wine

Stir in the vegetable broth, bring to a boil, turn the heat to low, season with pepper, put the lid on the pot and let simmer for approx. 20 minutes. Stir occasionally and let simmer until the rice is almost cooked but still has some bite to it.

• 1 cup Vegetable broth
• Black pepper

Finely chop the parsley. When the risotto is al dente turn off the heat, stir in the cheese, and parsley, let sit for approx. 2-3 minutes and serve wit the oven pumpkin and glazed salmon.

• 0.5 oz Parmesan cheese
• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)

Enjoy your meal!