Cut the pumpkin into small pieces, remove the seeds.* To 350 g of pumpkin cut into pieces add 100 g of water, cook stirring until ready. If it starts to stick to the bottom, add a few more tablespoons of water. Cool a little and grind in a blender together with the liquid. We will get pumpkin puree.

Wash 100 g of risotto rice with cold water at least 5 times (until the water is clean), add 250 g of water, and cook the rice. It is preferable to undercook it a little. The water will disappear during cooking, you do not have to drain it. If there is a little bit of water left, do not drain it.

Add 2 g of salt, 20 g of butter, 20 g maple syrup syrup and 250 g oat milk. Bring to a boil, cook for 5 minutes while stirring. Add pumpkin puree. Boil for 5 minutes.

Leave for 30 minutes to cool down and get thicker.