Paul Gayler's Thai Inspired Risotto with Pumpkin (SF)

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Paul Gayler's Thai Inspired Risotto with Pumpkin

 

 

40 g (1 1/2 oz) margarine -OR- oil

1 onion, chopped

1 garlic clove, crushed

1 stalk lemongrass, thinly sliced

1 red chili, deseeded and chopped

1/2 teaspoon curry powder

2 1/2 cm (1 " ) piece fresh gingerroot, chopped

350 g (12 1/3 oz) pumpkin, peeled and cut in 1 cm (3/8 " ) pieces

350 g (12 1/3 oz) arborio rice

1/2 cup dry white wine

3 cups vegetable stock

2/3 cup coconut milk

1 tablespoon (3 tsp) chopped fresh mint

1 tablespoon (3 tsp) chopped fresh coriander (cilantro)

salt & freshly ground black pepper

grated coconut, to serve

 

 

Melt the margarine in a large heavy bottomed pan.

Add the onion,garlic, lemongrass, chilli, 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 ladleful of stock and cook, stirring, until

the liquid is absorbed.

Keep adding the stock, a ladleful 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.

 

 

Serves 4.