After making pumpkin-rice-with-coconut-milk, I have longed to turn it into a risotto.
Pumpkin, cut into cubes
Onions, finely chopped
Finely chop onions and fry half of it in olive oil till the air in your kitchen is filled with fragrance.
Put in pumpkin cubes and cook till tender. Add salt and pepper.
Keep one third of it and blend the rest into puree.
Fry rest of the onions in olive oil and add rice.
Pour in half a cup of white wine and let the rice soak in it for three minutes.
Cover rice with pumpkin puree and chicken stock and cook till al dente.
Add in butter and coconut milk.
Follow by salt and pepper to taste.
Serve with pumpkin cubes.