Curried Pumpkin Risotto

"This risotto cooks up rich and creamy, nicely spiced, makes for a great side dish. Takes some time and lots of attention, but is worth the wait! This recipe was created for the Ready, Set, Cook! contest."
 
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Ready In:
35mins
Ingredients:
13
Yields:
6-8 side dish servings
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ingredients

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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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Reviews

  1. 1 cup pumpkin??? as in cubes, pureed, baked or raw?? I used boiled cubed which melted down into small pieces. This was good and creamy! I also added cinnamon and nutmeg. Also up the salt.
     
  2. OMG this was fantastic, I love risotto and I think this is one of the best recipes I have tried. I didnt have pine nuts but next will use them.
     
  3. haven't made it yet, but sure plan to!! Looks great!
     
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