Lightly fry the minced shallot in a pan, and add the chopped codfish and the yellow pumpkin. Brown all the ingredients, then add the rice and toast it for 1 minute. Simmer with white wine until reduced. Pour in the half of the vegetable broth. Taste, and add salt and black pepper if necessary. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender.
Five minutes before the end of the cooking, cream with Trevalli UHT cooking cream.
Dust with minced parsley and serve.
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