Ingredients
Directions
- 1
Cut the pumpkin into slices. Use 2/3 to make the risotto cream: bake it at 190° for 45 minutes with sage, crushed garlic, extra virgin olive oil, salt and pepper.
- 2
Blend the pumpkin with the coconut milk with a hand blender.
- 3
Toast the rice in a saucepan and add 2 ladles of vegetable broth then the pumpkin puree.
- 4
While the risotto is cooking over low heat, dice the rest of the pumpkin: cut it into cubes and bake with sage, pepper, oil and salt at 200 degrees for 10/15 minutes.
- 5
Add the vegetable broth to the risotto until it finishes cooking and finally stir in the butter and Parmesan cheese off the heat.
- 6
Plate up and enjoy the contrast of flavors
