Paul Gayler'S Thai Inspired Risotto With Pumpkin

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

1. Melt the margarine in a large heavy bottomed pan.
2. Add the onion, garlic, lemongrass, chili, curry powder and ginger and cook,stirring over a low heat for 5 minutes.
3. Add the pumpkin and rice and cook for 1 minute more.
4. Pour in the wine and a ladle full of stock and cook, stirring, until the liquid is absorbed.
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. Towards the end of cooking, add the stock in smaller quantities and check frequently to see if the rice is cooked.
7. Add the coconut milk, mint, and coriander.
8. Remove from the heat, season and sprinkle with grated coconut to serve.

margarine, onion, garlic, stalk lemongrass, red chile, curry powder, fresh gingerroot, pumpkin, arborio rice, white wine, vegetable stock, coconut milk, mint, fresh coriander, salt, coconut

Taken from www.food.com/recipe/paul-gaylers-thai-inspired-risotto-with-pumpkin-49138 (may not work)