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    You are in: Home / Recipes / Paul Gayler's Thai Inspired Risotto With Pumpkin Recipe
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    Paul Gayler's Thai Inspired Risotto With Pumpkin

    Paul Gayler's Thai Inspired Risotto With Pumpkin. Photo by bearhouse5

    1/1 Photo of Paul Gayler's Thai Inspired Risotto With Pumpkin

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Missy Wombat's Note:

    Paul Gayler makes wonderful vegetarian and vegan food. Great recipe for when you have a bit of time to cook.

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    Units: US | Metric


    1. 1
      Melt the margarine in a large heavy bottomed pan.
    2. 2
      Add the onion, garlic, lemongrass, chili, curry powder and ginger and cook,stirring over a low heat for 5 minutes.
    3. 3
      Add the pumpkin and rice and cook for 1 minute more.
    4. 4
      Pour in the wine and a ladle full of stock and cook, stirring, until the liquid is absorbed.
    5. 5
      Keep adding the stock, a ladle full at a time, stirring continuously, until the rice is tender, but al dente, about 25 minutes.
    6. 6
      Towards the end of cooking, add the stock in smaller quantities and check frequently to see if the rice is cooked.
    7. 7
      Add the coconut milk, mint, and coriander.
    8. 8
      Remove from the heat, season and sprinkle with grated coconut to serve.

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

    • on June 05, 2007


      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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    • on April 06, 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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    • on June 12, 2005


      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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    Nutritional Facts for Paul Gayler's Thai Inspired Risotto With Pumpkin

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 542.2
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 9.0 g
    Cholesterol 0.0 mg
    Sodium 107.5 mg
    Total Carbohydrate 85.5 g
    Dietary Fiber 4.0 g
    Sugars 3.3 g
    Protein 8.9 g

    The following items or measurements are not included:


    fresh gingerroot

    vegetable stock

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