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.