Cauliflower and pumpkin risotto

Ingredients:

• 1 small Hokkaido pumpkin (approx. 400 g, diced)
• 1 head of cauliflower (cut into small florets)
• 1 small onion (finely chopped)
• 2 cloves of garlic (finely chopped)
• 500 ml vegetable stock
• 100 ml coconut milk or cream (depending on preference)
• 2 tbsp olive oil
• 50 g Parmesan cheese (grated; or a vegetarian alternative)
• 1 tsp thyme (fresh or dried)
• Salt and pepper to taste
• Optional: fresh parsley or pumpkin seeds to garnish

Preparation:

• Preheat the oven to 200 degrees. Mix the pumpkin cubes with 1 tbsp olive oil, salt and pepper and spread on a baking tray. Roast for about 25 to 30 minutes until the pumpkin is soft and lightly browned. Some of the pumpkin pieces can be pureed later to give the dish a creamy consistency.
• Chop the cauliflower in a food processor or with a knife until it has the consistency of rice. Alternatively, cauliflower rice can also be bought ready-made.
• Heat the remaining olive oil in a large pan. Sauté the onion and garlic in it until translucent (for three to four minutes).
• Add the cauliflower rice to the pan and mix well. Sauté briefly, then add the vegetable stock. Simmer for about five to seven minutes until the cauliflower is soft but still firm to the bite.
• Lightly mash or puree a third of the roasted pumpkin cubes with a fork and stir into the risotto.
• Add the cream or coconut milk and simmer the risotto for another three to four minutes until it is nice and creamy. Stir in the thyme and season to taste with salt and pepper.
• Stir in the grated Parmesan and garnish the risotto with fresh parsley or pumpkin seeds as desired.