Paul Gayler's Thai Inspired Risotto with Pumpkin

Experience a bold fusion of flavors with Paul Gayler's Thai-Inspired Risotto with Pumpkin, a dish that effortlessly combines the creamy comfort of Italian risotto with the vibrant, aromatic spices of Thai cuisine. Featuring tender Arborio rice infused with the rich creaminess of coconut milk and the tangy brightness of lime juice, this recipe is elevated by fragrant lemongrass, fresh ginger, and a hint of red chili heat. Sweet, earthy pumpkin is folded into the risotto, creating a luscious and hearty texture. Finished with a medley of Thai basil, cilantro, and optional fish sauce for umami depth, this one-pot wonder is perfect for weeknight dinners or entertaining. Ready in under an hour and serving four, this gluten-free dish is as versatile as it is satisfying. Perfect for fans of fusion cooking, this Thai pumpkin risotto promises to delight your palate with every creamy, herbaceous bite.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 g Arborio rice
• 300 g Pumpkin, diced
• 400 ml Coconut milk
• 600 ml Vegetable stock
• 1 Lemongrass stalk, bruised
• 1 tbsp Fresh ginger, grated
• 1 Red chili, finely chopped
• 2 Garlic cloves, minced
• 2 Shallots, finely chopped
• 2 tbsp Vegetable oil
• 1 tbsp Lime juice
• 2 tbsp Thai basil leaves, chopped
• 2 tbsp Cilantro, chopped
• 1 tbsp Fish sauce (optional)
• 1 tsp Sugar
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Directions

Step 1

In a medium saucepan, combine vegetable stock and coconut milk. Add the bruised lemongrass stalk and bring to a gentle simmer. Keep the mixture warm over low heat.

Step 2

In a large, heavy-bottomed pan, heat the vegetable oil over medium heat. Add the minced garlic, chopped shallots, red chili, and grated ginger. Sauté for 2-3 minutes until fragrant.

Step 3

Stir in the Arborio rice and toast for 1-2 minutes, coating the grains in the aromatic oil.

Step 4

Add the diced pumpkin to the pan and mix well.

Step 5

Begin adding the coconut milk and stock mixture one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more.

Step 6

Continue this process for about 25-30 minutes, until the rice is creamy and tender. Remove the lemongrass stalk after it has infused the flavors.

Step 7

Stir in the lime juice, Thai basil, cilantro, fish sauce (if using), sugar, salt, and pepper. Adjust seasoning to taste.

Step 8

Serve warm, garnished with extra Thai basil leaves or cilantro if desired.

Nutrition Facts

Serving size	(1758.9g)

Amount per serving	% Daily Value*
Calories	1146.1

Total Fat 33.7g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 18.6g
Cholesterol 0mg	0%
Sodium 4081.7mg	0%
Total Carbohydrate 194.9g	0%
Dietary Fiber 12.8g	0%
Total Sugars 55.4g
Protein 24.9g	0%

Vitamin D 0IU	0%
Calcium 243.6mg	0%
Iron 7.1mg	0%
Potassium 3031.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.6%

Protein: 8.4%

Carbs: 65.9%