Ingredients
1/2 pumpkin, cubed
100g of risotto rice
500ml of stock
100g of coconut cream
1 red chilli
1 tbsp of ginger, grated
2 garlic cloves, crushed
4 spring onions, finely chopped
2 tbsp of olive oil
Salt and pepper
Directions
Preheat the oven to 200C. Rub half the pumpkin with half the olive oil. Season with salt and roast for 40 mins until golden.
While this is cooking pop a large pot on a medium heat. Add the other tbsp of oil and sauté the spring onions forget minutes. Add the garlic, ginger and chilli. Stir in the rice, half of the stock and half of the coconut cream.
Allow the rice to absorb the liquid and when it rises to the surface add more of the stock.
Cook for 20 mins until the rice is cooked thorough. Season and serve with the roasted squash and coconut cream on top.
