Paul Gayler's Thai Inspired Risotto With Pumpkin

• margarine↗40 g
• onion, chopped↗1
• garlic, clove crushed↗1
• stalk lemongrass, thinly sliced1
• red chile, deseeded and chopped↗1
• curry powder↗1⁄2 teaspoon
• fresh gingerroot, chopped2 1⁄2 cm
• pumpkin, peeled and cut in 1 cm pieces↗350 g
• arborio rice↗350 g
• dry white wine↗100 ml
• vegetable stock↗700 ml
• coconut milk↗150 ml
• chopped of fresh mint1 tablespoon
• chopped fresh coriander1 tablespoon
• salt & freshly ground black pepper
• grated coconut, to serve↗

Step-by-step instructions

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.