Thai Pumpkin Risotto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 40 g butter or veetable fat
- 1 onion (s), chopped
- 1 clove garlic, crushed
- 1 stalk lemongrass, thinly sliced
- 1 chilli pepper (s), red, pitted, chopped
- 0.5 teaspoon ½ curry powder
- 2 cm ginger
- 350 g rice (Arborio)
- 100 ml white wine, dry
- 700 ml vegetable stock
- 150 ml coconut milk
- 1 tablespoon mint, fresh
- 1 tablespoon coriander greens, fresh
- salt and pepper
- Desiccated coconut
- 350 g pumpkin meat, cut into 1 cm cubes
Print Recipe
Pin Recipe Instructions
- Melt the butter in a large saucepan or deep pan. Add the chopped onion, garlic, lemongrass, chilli, curry and ginger and sauté over low heat for 5 minutes. Stir occasionally.
- Add the pumpkin and rice and continue to cook for 1 minute. Pour in the wine and approx. 100 ml of the stock and stir until the liquid is absorbed. Then gradually pour in the broth while stirring until the rice is firm to the bite (approx. 25 minutes). Add coconut milk, chopped mint and chopped coriander. Season and garnish with desiccated coconut.
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