Pumpkin Curry Risotto

I have the attention span of a fly today, and I’m not entirely sure why. It could be that I have too many windows/tabs/programs open, which is the story of my life; the fact that the weather is absolutely perfect and I just want to stare out of window and look at the clouds, or maybe even that it is finally cool enough for me to want to crochet all kind of things (mostly scarves, let’s get real here). Either way, I can’t help myself from glancing away from the computer or stopping mid-sentence at the slightest distraction, it’s just one of those days.

But, this recipe is one that should capture your attention. It has the kind of warmth that is multi-dimensional, with spice from the curry powder and literal heat from the warm contents, and is perfect for cool weather. Plus, it has pumpkin, and pumpkin is awesome. Not to mention, this risotto is lighter than most of its counterparts; no need for heavy cream here! I plated my meal over a bed of fresh arugula, and I HIGHLY recommend it; seriously, it’s pepperiness matches perfectly with the spices in the curry risotto and takes it up just a notch.

One Year Ago: Healthy Pumpkin Soft Serve

Pumpkin Curry Risotto

Prep time: 

Cook time: 

Total time: 

Serves: 4

Serving size: ¼ of Pan

Calories: 242

Fat: 3.6g

A warming combination of curry and risotto, plus the addition of seasonal pumpkin, makes this dish delectable.
Ingredients
  • ½ tsp. Coconut Oil
  • 1 C. White Onion, Diced
  • 2 Cloves Garlic, Minced
  • 1½ C. Pumpkin Puree
  • 2½ C. Vegetable Broth (I used No-Salt Added)
  • 1 C. Non-Dairy Milk (I used Unsweetened Almond Milk)
  • 2 Tbsp. Curry Powder (edit: I REALLY like Curry, you may want to try less spice at first)
  • 1 Tbsp. Nutritional Yeast
  • ¼ tsp. Ground Cinnamon
  • 1 tsp. Liquid Aminos
  • 1 C. Arborio Rice
  • ⅛ tsp. Crushed Red Pepper
  • Salt and Pepper to taste
  • Optional: Arugula for plating
Instructions
  1. In a large pan (this is necessary!), warm the coconut oil over medium heat. Once it is hot, add the onions to the oil and saute until they turn slightly clear (approx. 3-4 mins.)
  2. Next, add in the garlic and saute for an additional minute over low-medium heat. Then place the pumpkin puree into the pan and warm it for 2 minutes.
  3. Pour the vegetable broth and non-dairy milk into the pan and follow them with the curry powder, nutritional yeast, cinnamon and liquid aminos, and stir together.
  4. Bring the mixture to a simmer, then add the rice to it, stirring it occasionally so that it does not stick to the bottom of the pan.
  5. Keep the heat at low-medium and continue to stir occasionally until the rice is cooked through and most of the liquid is absorbed, this will take roughly 18-20 minutes and you may need to add vegetable broth/water.
  6. Add the red pepper, salt and pepper to taste, serve warm over arugula (optional).
Notes
Potassium: 267mg Vitamin A: 95% Vitamin C: 12% Calcium: 11.5% Iron: 9.5% Nutrition Facts are approximate, I use the My Fitness Daily App to get these results.

So, get your pumpkin fix, with this savory dish; maybe add in some traditional curry ingredients like cauliflower or potatoes. Yum!

And don’t forget! You have just a couple of more hours to enter the Keen-Wah Bar giveaway!!

16 Comments

Filed under Holidays, Savory Recipes, Vegan MOFO!

16 Responses to Pumpkin Curry Risotto

  1. oooooh, this looks phenomenal and sounds just as amazing… I love risotto, and you served it just like I do, over greens! yum!

  2. Oh my, do you have my attention….& my span has been short too! As well as my motivation, inspiration, etc. Needless to say I haven’t been blogging much. There is soo much going on in my little life & my mind & spirit is just, well…elsewhere. But, I did just receive a “long-island cheese” pumpkin in my CSA share & I started to feel a touch of inspiration…my first thought was to create a pumpkin curry, but “Pumpkin Curry Risotto”….now we’re talking…sounds as decadent as it sounds comforting & I need a heavy dose of comfort right now. Hopefully this will hopefully help get me in the festive mood as well. xoxo

    • Jackie @ Vegan Yack Attack!

      I can totally relate! Lately, I’ve had a hard time getting inspired in the kitchen; and instead of getting motivated by looking at other blogs/pinterest/etc. I get discouraged. Oy. I do hope that you get in the groove of blogging again! Hopefully all of these holiday recipes and such popping up will help. :) <3

  3. Wowsers! Massive pumpkin fan and this recipe looks incredible! Totally pinned!

  4. My pumpkins are all outside until Thanksgiving but be sure, be positive, be certain – one of them will end up as pumpkin risotto. Love your recipes, keep ‘em coming!

  5. This. Looks. INSANE! I want to to dive right into that third-to-last photo.

  6. alyssa

    I want to live in this bowl of risotto.

  7. Pingback: The Monster List of 125+ Pumpkin Recipes from 2012

  8. Amanda

    I just made this and it is DELICIOUS. I actually cooked it like a traditional risotto, I toasted the rice with the onions and garlic and curry powder then added the pumpkin purée and warmed through. I then added the broth a ladle at a time and the milk last. (I used coconut and it worked really well!) Way more time consuming this way, but I had time tonight, so I didn’t mind. I’m sure it’s just as delicious either way. I also added a teaspoon of lemon juice at the very end. I will definitely be making this again maybe even for Thanksgiving!

  9. I have never made a risotto, but this looks incredible. Gonna have to try this and use up my leftover pumpkin! Thanks for the recipe!

  10. Pingback: Warm Pumpkin & Pearl Barley Salad

  11. Pingback: Warm Pumpkin & Pearl Barley Salad

  12. Pingback: Asparagus Portabella Risotto | Vegan Yack Attack

Got something to say? Leave it here!