Paul Gaylers Thai Inspired Risotto With Pumpkin Recipes

PUMPKIN RISOTTO

Steps:

• In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
• Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
• Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
• Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

PAUL GAYLER'S THAI INSPIRED RISOTTO WITH PUMPKIN

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.