Cut the pumpkin into large chunks for roasting, peel the onions, add them to a roasting tray, coating them all with 2 tbsps olive oil and minced garlic.
Roast until cooked through. I tend to do this the day before and refrigerate overnight, but of course you can use them right away.
Add 1 tbsp of olive oil to a large flat based fry pan, heat and add the rinsed risotto rice. Cook the rice on a mild heat until warmed through to prevent the rice going gluggy.
Dilute the stock cube with boiling water in a mug and slowly add it and the remaining water to the pan, adding only a little at a time and adding more once the rice has absorbed the previous addition.
Blend/blitz the roasted vegetables to form a mash and add it to the pan. Stir through thoroughly.
When the rice is almost cooked, add the white wine and coconut cream in the same slow fashion as the water was added, as it absorbs.
Ensure the rice is cooked and then serve.
We've added rocket to our dish, as well as a nice helping of Himalayan salt and a good dose of black pepper.
Enjoy!
