3 Reviews

Just wonderful. My whole family loved it (especially me and vegan beau) but even my dad (carny of the century who doesn't like pumpkin) polished off his big bowl. My boyfriend and I added some cashew nuts to our meal for the extra protien - it was really yummy. Also I baked the pumpkin and stired it through at the end of cooking just before the coconut milk - i love roast pumpkin - great flavor! I have a rice maker so for me this meal didn't take long. After stirfrying the onion, marg etc I just added the rice all vege stock and let it do it's thing - stiring every now and then. It was fine.

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gorillavegetarian June 05, 2007

I used a butternut squash because pumpkin was out of season - great substitution! Make sure you have some extra broth on hand - can't really say how much, but I had an extra litre at my disposal and I am glad I did because not only does the risotto have to cook, but the pumpkin/squash needs lots of broth to cook too! I also doubled the amount of coconut milk for an extra coconutty dish and I would recommend you do the same as it is an excellent counterpoint to the curry and lemongrass flavour. An outstanding recipe combining two of my favorite things in the world - risotto and Thai food. My boyfriend said that this was one of the best things I have ever cooked. Will make again! Thanks for posting, Missy Wombat!

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Shannon Cooks April 06, 2007

A lovely unique blend of flavours. A nice creamy risotto (the coconut milk makes it really creamy) with just the right amount of Thai spices. It did take a lot more stock (I used powdered vegetable stock in water) than the recipe suggests though. A definite make again recipe.

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bearhouse5 June 12, 2005
Paul Gayler's Thai Inspired Risotto With Pumpkin