To begin: Heat grapeseed oil in a large pot and cook onion and carrot until translucent and softened. Add garlic and lemongrass and heat until fragrant.
And then: Add aborio rice and toast until coated with oil. Add turmeric, coriander, chili powder, garam, and coconut and stir into rice and vegetable mixture.
Risotto: Add wine to pot and stir slowly until absorbed by the rice. Repeat this process with the coconut milk. Once absorbed, slowly add the heated vegetable stock - one cup at a time, making sure to give the rice time to adjust. Reduce heat/remove from heat once rice has cooked.
Squash blossoms: Add squash blossoms to a small saute pan with a dab of oil and cumin and heat.
Bowl: Serve risotto garnished with squash blossoms and coriander.
Recipe by Rooting The Sun at https://rootingthesun.com/curried-risotto-with-squash-blossoms/