Ingredients for Curried Pumpkin Risotto
- 2 tablespoons butter
- 1/2 cup finely chopped shallots
- Red Bell Pepper
- Canned Pumpkin Puree
- Chicken Broth
- Arborio Rice
- White Wine
- Ground Cumin
- 1 teaspoon curry powder
- Salt
- Pepper
- ½ cup evaporated milk
- ¼ cup toasted pine nuts
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How to Make Curried Pumpkin Risotto
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Add 1/2 cup finely chopped shallots and 1/2 cup chopped red bell pepper.
- Sauté until the red pepper begins to soften, about 4 minutes.
- Meanwhile, in a separate saucepan, combine 1 (15-ounce) can pumpkin puree and 4 cups vegetable broth. Heat over medium-low heat, stirring occasionally, and keep warm.
- Add 1 ½ cups Arborio rice to the red pepper mixture in the saucepan. Cook for 2 minutes, stirring constantly.
- Add ½ cup dry white wine, stirring until the liquid is almost absorbed.
- Stir in 1 teaspoon ground cumin and 1 teaspoon curry powder until well blended.
- Gradually add the warm pumpkin and broth mixture, about ½ cup at a time, stirring continuously until each addition is absorbed before adding more. This will take about 20-30 minutes.
- When the rice is almost tender (al dente is ideal), stir in ½ cup evaporated milk. Cook for an additional 3 minutes, stirring constantly.
- Remove from heat and stir in ¼ cup toasted pine nuts.
- Serve immediately and enjoy your flavorful masterpiece!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
13g
Fat
18g
Carbs
11g
