Spiced Pumpkin Coconut Risotto
Ingredients
1 sugar pumpkin*
1 tablespoon olive oil, plus extra for roasting
1 tablespoon butter
1/2 cup finely diced onion
1 teaspoon grated ginger
1/2 teaspoon cumin
1/2 teaspoon coriander
Pinch of cinnamon
2 sage leaves, finely chopped
1/2 teaspoon red curry paste
Kosher salt and freshly ground black pepper
1 cup Arborio rice
1/2 cup white wine
4-5 cups chicken stock
1/4 cup light coconut milk
Squeeze of lime juice, optional
Instructions
Preheat the oven to 375 F. Line a baking sheet with foil. Slice pumpkin in half, remove seeds and strings, and drizzle open sides with a little olive oil. Place face down on baking sheet and roast for about 40 minutes, or until the pumpkin is fork tender. Scoop the pumpkin out and set aside.
In a deep sided sauté pan over medium low heat, heat the olive oil and melt the butter. Add the onions and ginger and cook gently, until translucent. Add the rice and stir, allowing the butter and oil to coat the grains until they glisten. Add the pumpkin and the spices, stirring well. Gently pour in wine and cook, stirring periodically.
When the wine is absorbed, add a cup of the chicken stock, and continue incorporating the stock until the rice is fully cooked and the stock is all used, about 30 minutes. Stir in the coconut milk and season to taste with salt and pepper. If you like, give it a light squeeze of lime juice before serving.