Thailand x Italy

Red curry pumpkin risotto

Name: Red curry pumpkin risotto
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 500 g in 2 cm cubes pumpkin; 1 1/2 tbsp olive oil; 4 finely chopped shallots; 3 cloves minced garlic; 2 1/2 tbsp thai red curry paste; 1 1/2 cups arborio rice; 3 leaves kaffir lime leaves (makrut lime leaves); 1 2/3 cups thin coconut milk; 3 1/3 cups hot vegetable stock (vegetable broth); 4 tbsp thick coconut milk; 1/2 lime juiced lemon; 3/4 tsp salt; 3 tbsp roasted and crushed peanuts; a handful Thai basil basil leaves

Risotto took a holiday in Bangkok and came back with a tan.

50 minTime

11 gProtein each

mediumSpice

Stir it like you mean it2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

543kcalsame

11 gproteinsame

4 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Pumpkin500 g, in 2 cm cubes

Olive oil1½ tbsp

Shallots4, finely chopped

Garlic3 cloves, minced

Thai red curry paste2½ tbsp

Arborio rice1½ cups

Kaffir lime leaves (makrut lime leaves)3 leaves

Thin coconut milk1⅔ cups

Vegetable stock (vegetable broth)3⅓ cups, hot

Thick coconut milk4 tbsp

Lemon½ lime, juiced

Salt¾ tsp

Peanuts3 tbsp, roasted and crushed

Basil leavesa handful Thai basil

Method

6 steps

1Toss half the pumpkin with 2 tsp olive oil and a pinch of salt. Roast in the oven at 200°C for 25 minutes.
2In a wide pan on medium heat, fry the shallots and garlic in the rest of the oil for 3 minutes. Add the curry paste and fry 1 minute.
3Add the rice and the raw pumpkin and stir 2 minutes.
4Add the lime leaves. Pour in the thin coconut milk and the stock a ladle at a time at a gentle simmer, stirring, for 18 to 20 minutes.
5Off the heat, beat in the thick coconut milk, lime juice and salt. Mash in a quarter of the roasted pumpkin. Rest 2 minutes.
6Spoon into bowls and top with the rest of the roasted pumpkin, peanuts and torn basil.

Serve it like this

Spoon the risotto into a warm shallow bowl and tap it flat. Arrange roast pumpkin in a loose crescent, then scatter crushed peanuts and basil along it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Red curry pumpkin risotto

Make it your way

Ingredients

Method

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