Risotto de Guandules con Coco Chop 1 small onion. or 1/2 gde. 2 garlic cloves, 1/3 cup pumpkin, 1 tbsp. coriander Add 20oz potted chicken broth and bring to a boil Add olive oil to the frying pan and fry the onion. 1.5 minutes approx. Add the garlic, then the squash, 2 tbsp pigeon peas, thyme, and coriander. Mix Add 1 cup of rice and stir. Let toast for 1.5 min. Keep stirring Add 1/2 cup white wine. Move and let it evaporate Add broth portion to cover rice. Move until it starts to dry, repeat this 3-4 times Turn off.S/P. 1/2 tsp paprika, 1/3 cup coconut pigeon peas, 1/3 cup parmesan. Mix and cover for 7min Let’s eat, cook, and hang out around food! Share it with your friends Foodñones!