Paul Gayler’s Thai Inspired Risotto With Pumpkin

Risotto is a traditional Italian dish, but this recipe adds a Thai twist with the use of red curry paste and coconut milk.

This is vegetarian and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Paul Gayler’s Thai Inspired Risotto With Pumpkin

Cooking Method: Boiling, Simmering Cuisine: Thai Courses: Dinner, Main Dish, Vegetarian Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1600

Best Season: Fall

Ingredients

Servings

• 1 cup Arborio rice
• 1 pound Pumpkin
• 1 can Coconut milk
• 3 cup Vegetable stock
• 2 teaspoon Red curry paste
• 2 tablespoon Lime juice
• 2 tablespoon Fresh cilantro
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil
• 1 medium Red onion
• 2 clove Garlic cloves
• 1 teaspoon Fresh ginger
• 1 bunch Spring onions
• 1 handful Cashew nuts

Instructions

1. Heat olive oil in a large pan over medium heat. Add the chopped red onion, minced garlic, and grated ginger. Cook until softened.
2. Add the Arborio rice and cook for 2 minutes, stirring constantly.
3. Add the red curry paste and cook for another minute.
4. Add the diced pumpkin and cook for 5 minutes.
5. Gradually add the vegetable stock and coconut milk, stirring continuously.
6. Reduce the heat to low and simmer for 20 minutes, or until the rice is cooked and the pumpkin is tender.
7. Stir in the lime juice, fresh cilantro, salt, and black pepper.
8. Garnish with chopped spring onions and cashew nuts.
9. Let the risotto rest for 5 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 60g20%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.