Paul Gayler's Thai Inspired Risotto With Pumpkin

Recipe by Missy Wombat
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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