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