Vegan Pumpkin Oatmeal Risotto

Step 1: Prep the Pumpkin

1. Thinly slice 10% of the pumpkin; cut the rest into small cubes.
2. Bring a pot of water to a boil (100°C / 212°F), place the pumpkin cubes in a steamer basket, and cover. Steam at medium heat (about 160°C / 320°F) for 20–25 minutes until tender.

Step 2: Make the Pumpkin Puree

1. Mash the steamed pumpkin with a fork or potato masher until smooth.

Step 3: Pan-Fry the Pumpkin Slices

1. Heat a drizzle of olive oil in a large skillet over medium heat (160–180°C / 320–355°F).
2. Add the thin pumpkin slices and cook until lightly golden. Remove and set aside.

Step 4: Start the Risotto Base

1. In the same skillet, add a bit more oil if needed.
2. Add the minced garlic and diced onion. Sauté over low heat (140–150°C / 285–300°F) for 1–2 minutes until fragrant and translucent.

Step 5: Build the Creamy Base

1. Add the mashed pumpkin, soy milk, and 1/2 teaspoon of salt.
2. Stir gently over medium heat (160–180°C / 320–355°F) for 3–4 minutes until thickened and warm.

Step 6: Sauté the Mushrooms

1. In a separate pan, heat a drizzle of olive oil over medium heat (160–180°C / 320–355°F).
2. Add the sliced mushrooms and sauté until they release moisture and become tender, about 3–4 minutes.

Step 7: Add Oats and Water

1. Stir the mushrooms into the creamy pumpkin mixture.
   
2. Add the instant oats and about 1 1/2 cups of water.
3. Bring the mixture to a boil over medium-high heat (180–200°C / 355–390°F), then reduce to medium-low heat (150–160°C / 300–320°F) and stir continuously until it reaches a thick, porridge-like consistency, about 3–5 minutes.

Step 8: Combine and Serve

1. Spoon the risotto onto plates.
2. Top with the pan-fried pumpkin slices and sprinkle with pumpkin seeds.