Thai pumpkin risotto

Ingredients for 4 servings:

• 40 g butter or vegetable fat
• 1 onion(s), chopped
• 1 clove(s) garlic, crushed
• 1 stalk lemongrass, cut into fine strips
• 1 chili pepper(s), red, pitted, chopped
• ½ tsp curry powder
• 2 cm ginger
• 350 g rice (Arborio)
• 100 ml dry white wine
• 700 ml vegetable stock
• 150 ml coconut milk
• 1 tbsp mint, fresh
• 1 tbsp coriander leaves, fresh
• salt and pepper
• Desiccated coconut
• 350 g pumpkin flesh, cut into 1 cm cubes

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Melt butter in a large saucepan or deep frying pan. Add chopped onion, garlic, lemongrass, chili, curry, and ginger and sauté over low heat for 5 minutes. Stir occasionally. Add pumpkin and rice and sauté for a further 1 minute. Add wine and about 100 ml stock and stir until liquid is absorbed. Then gradually add stock while stirring until rice is tender (about 25 minutes). Add coconut milk, chopped mint, and chopped coriander. Season to taste and garnish with desiccated coconut.