I N S T R U C T I O N S

preheat the oven to 180°C

remove the seeds from the pumpkin, cut it into small pieces, and place it on a baking sheet

drizzle with olive oil and roast in the oven for about 20 minutes until it's soft

transfer the soft pumpkin to a blender, puree until creamy 

for the risotto, peel and finely dice the shallots and garlic

in a pot, heat half of the butter over low heat and gently sauté the shallots until they become translucent

add garlic and sage, and sauté everything together for about 2 minutes, then add the risotto rice and continue to sauté for another minute

pour in the white wine and let it simmer for about 5 minutes

gradually add the vegetable broth, just enough to cover the rice and wait until the liquid has been absorbed, repeat this process

the risotto rice should be cooked after approximately 15-20 minutes

while the risotto simmers, brush the oyster mushrooms with olive oil, sprinkle with paprika powder and salt, and fry them on both sides in a hot pan by pressing them down with a heavy pan to make them as crispy as possible

once they are golden brown and crispy on the outside, set them aside

now add the pumpkin puree, nutritional yeast, and vegan butter to the cooked risotto, mix well, and garnish with the crispy oyster mushrooms.