CC#33: Roasted pumpkin risotto

I made fish stock and have a butternut squash to deal with, so made a mat saleh porridge aka risotto!! 

Chopped onions, minced garlic, fresh coriander leaves (for garnish), chopped coriander stalk, butter and fish stock (instead of chicken).  And a cup of short grain rice.

Pumpkin cubed, oiled, salted and roasted till slightly golden. Reserve a third for garnish, smashed half of the balance.

Delish!

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  Recipe from page 87 of The Malaysian Women's Weekly, January 2018 issue which was gifted me by a fellow participant of the Malaysian chapter of BNP, Buy (Beli) Nothing Project.

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I'm linking this post with Cookbook Countdown #33