Curried Pumpkin Risotto
Ingredients
- 2 tablespoons butter ⓘ
- 3 tablespoons shallots, chopped ⓘ
- 1 cup red bell pepper, diced ⓘ
- 1 cup canned pumpkin puree ⓘ
- 4 cups chicken broth
- 1 cup arborio rice (other short or medium grain will work) ⓘ
- 1/2 cup white wine ⓘ
- 1 teaspoon ground cumin ⓘ
- 2 teaspoons curry powder ⓘ
- 1/2 teaspoon salt
- 1/8 teaspoon pepper ⓘ
- 3 tablespoons evaporated milk ⓘ
- 1/2 cup pine nuts, toasted ⓘ
Instructions
- Melt butter in large sauce pot.
- Add shallots and red pepper.
- Saute until red pepper begins to soften, about 4 minutes.
- Meanwhile, combine pumpkin and broth in another saucepan, mixing well over medium-low heat.
- Keep warm.
- Add rice to red pepper mixture, cook for 2 minutes, stirring constantly.
- Add wine, stirring until liquid is almost gone.
- Add cumin and curry powder, stirring through until well blended.
- Over medium heat, begin adding pumpkin/broth liquid, about 1/2 cup at a time.
- Stir until liquid is almost gone, then add the next 1/2 cup.
- Continue until the pumpkin broth is gone and rice is tender, or even slightly al dente if you like.
- This can take about 20 to 30 minutes.
- When just a small bit of the last addition of broth is left, add evaporated milk, stirring to blend, and continue to cook for about 3 more minutes, stirring constantly.
- Remove from heat and add toasted pine nuts.
- Mix through and serve.
Nutrition & Diet Analysis (per serving)
783
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).