Risotto with pumpkin

Ingredients

• pumpkin - 360 g
• boiled barley - 150 g
• spinach - 20 g
• soy sauce - 20 g
• coconut milk - 90 g
• sauce for risotto - 10 g
• thyme - 4 g
• parsley - 3 g
• ginger root - 30 g
• water - 400 g
• sugar - 60 g
• sheet gelatin - 35 g
• soy milk - 200 g

Cooking

Step 1

Grate the ginger root on a fine grater. Mix water with soy milk and sugar and bring to a boil. At the end, add gelatin pre-soaked in water.

Step 2

Boil barley until half cooked. Cut out the shape of a pumpkin boat and bake with rosemary and salt until done.

Step 3

Cut the pumpkin into cubes, fry in olive oil. Add cooked barley, coconut milk, soy sauce and bring to readiness. At the end add parsley.

Step 4

Fry spinach in olive oil with salt and garlic.

Step 5

Put the boat and baked pumpkin on a plate. Lay risotto next to it. Garnish with parsley and ginger mousse.