The perfect recipe for Halloween munching. A beautifully creamy, spicy coconut and pumpkin risotto. It’s a winner.
Make sure you squeeze the pumpkin flesh before putting on a baking tray in order to get rid of excess water.
Cooking Time (includes preparation time): 1 Hour 30 Minutes
500g of Arborio Rice - £1.20
1 Bunch of Coriander - £0.70
350g Pot of Coconut Collaborative Yogurt - £2.50
Cinnamon - £0.85
Garam Masala - £0.85
1 Onion - £0.16
Knob of Ginger - £0.27
Garlic - £0.30
Vegetable Stock Cube - £0.50
1 Large Pumpkin - £2.00
Total Cost - £9.33 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Chop the top off the pumpkin and scoop out seeds. Discard (or bake to make roasted pumpkin seeds).
Scrape down the sides of the pumpkin with a spoon and remove the flesh. Once the pumpkin is hollowed out, set it aside for later.
Squeeze the pumpkin flesh to remove any excess water. Place on a baking tray. Add 1 teaspoon of cinnamon, salt, pepper and olive oil. Roast for 40 minutes.
Place cooked pumpkin in a blender. Crumble in a stock cube and add 600ml of water. Blitz until smooth.
Add more water until you have a stock like consistency (it shouldn’t be thick).
Add a splash of olive oil to a pan. Add 2 chopped garlic cloves, a large knob of grated ginger and a finely chopped onion. Cook until soft. Add a teaspoon of cinnamon and a teaspoon of garam masala. Mix together and pour in your rice.
Coat the rice in the oil and spices. Start adding your stock bit by bit. Beat away at the rice to release the starch; you want it to be nice and creamy.
Keep adding stock until the rice is cooked through.
Add your Coconut Collaborative yogurt. Fold it through the risotto and add a large handful of chopped coriander.
Taste the risotto at this point. If it needs salt, add some.
Remove from the heat and ladle it back into the hollowed out pumpkin. Spoon some leftover Coconut Collaborative yogurt over the top and tuck in!