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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Melt butter in large sauce pot.
2. Add shallots and red pepper.
3. Saute until red pepper begins to soften, about 4 minutes.
4. Meanwhile, combine pumpkin and broth in another saucepan, mixing well over medium-low heat.
5. Keep warm.
6. Add rice to red pepper mixture, cook for 2 minutes, stirring constantly.
7. Add wine, stirring until liquid is almost gone.
8. Add cumin and curry powder, stirring through until well blended.
9. Over medium heat, begin adding pumpkin/broth liquid, about 1/2 cup at a time.
10. Stir until liquid is almost gone, then add the next 1/2 cup.
11. Continue until the pumpkin broth is gone and rice is tender, or even slightly al dente if you like.
12. This can take about 20 to 30 minutes.
13. 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.
14. Remove from heat and add toasted pine nuts.
15. Mix through and serve.
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