PAUL GAYLER'S THAI INSPIRED RISOTTO WITH PUMPKIN
Paul Gayler makes wonderful vegetarian and vegan food. Great recipe for when you have a bit of time to cook.
Provided by Missy Wombat
Categories Short Grain Rice
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 542.3, Fat 16.9, SaturatedFat 9.1, Sodium 107.5, Carbohydrate 85.5, Fiber 4, Sugar 3.4, Protein 9
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