Curried Pumpkin Risotto Recipes
PRESSURE COOKER CURRIED PUMPKIN RISOTTO
This easy pumpkin risotto tastes like fall and gets a flavor boost from the curry. -Andrea Reaves, Stephens City, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 5-7 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes. Add stock; cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Stir in pumpkin, curry powder, rosemary, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. If desired, serve with additional minced rosemary., , Slow-cooker option: Heat oil in a 3- or 4-qt. slow cooker on high until hot. Add rice; stir to coat. Stir in remaining ingredients. Cook, covered, on low 3-4 hours or until rice is tender, stirring halfway through cooking.
Nutrition Facts : Calories 163 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 369mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
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.
Provided by IHeartDogs
Categories Rice
Time 35m
Yield 6-8 side dish servings
Number Of Ingredients 13
Steps:
- 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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- Measure out all of your spices beforehand. You can just throw them all into a little bowl or jar and dump them in when it’s time.
- If you’re going to serve this with rice, I recommend you start that now on another burner. I typically use basmati rice, but any will work.
- Now start to saute your onion and garlic in a medium large pot (I use a 5.5 qt pot that was about ⅔ full with this curry). You can use oil if you wish, but I choose to just use a little of the veggie broth, and add a little splash everytime the veggies start to stick to the pan. Cook the onion until mostly translucent over medium high heat, about 3-4 minutes, then add the garlic and cook for an additional minute.
- Now, use your cooking spoon to push the garlic and onion to the sides so you have just the bottom of the pot clear. Pour your spices in the middle and stir the mount around within that clear area for no more than 20-30 seconds. Now add just a splash of broth and stir it around, starting to incorporate it with the onions and garlic. This is NOT proper tempering as in Indian cuisine, but it saves me the oil so I like to do it this way and honestly feel the flavor is just as good. But you do as you like.
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