Serve: 4 people (including a side of vegetable of your choice)
1/2 Pumpkin pilled and cut in small pieces - I placed 4 slices of pumpkin on the side and roasted them to go with it
1 Purple onion diced
2 Garlic cloves crushed
2.5 Cups of brown rice
3 Cups of water
1.5 Cup of coconut milk
1/2 Cup of shredded coconut
2 Teaspoon of salt
3 small stalks of rosemary
Coconut oil to cook
Side Ideas: green veggies, roasted tomatoes and roasted pumpkin.
SAUTE garlic and onion in coconut oil until well cooked - medium heat
ADD brown rice and pumpkin to it and cook for a couple of minutes
ADD 1 CUP of vegetable stock to the pan - turn to low heat and let it cook
SLOWLY ADD all the veggie stock so the risotto does not dry out.
SPRINKLE salt and fresh rosemary to the risotto - save some rosemary to garnish
ADD coconut milk to the risotto and let it cook on very low heat
STIR IT and cook until the rice and the pumpkin are tender.
REMOVE from the heat and stir in the left over rosemary and cashew parmesan cheese if you like.
ENJOY it warm with roasted pumpkin or/and green veggies and salad.