Curried Pumpkin Risotto

Recipe by IHeartDogs
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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