This Pumpkin Curry Risotto is a warming combination of curry and arborio rice, plus the addition of seasonal pumpkin, making this dish delectable.
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 Pumpkin Curry Risotto 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.
Pumpkin Curry Risotto
- 1/2 tsp . Coconut Oil
- 1 C . White Onion Diced
- 2 Cloves Garlic Minced
- 1 1/2 C . Pumpkin Puree
- 2 1/2 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
- 1/4 tsp . Ground Cinnamon
- 1 tsp . Liquid Aminos
- 1 C . Arborio Rice
- 1/8 tsp . Crushed Red Pepper
- Salt and Pepper to taste
- Optional: Arugula for plating
- 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.)
- 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.
- 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.
- 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.
- 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.
- Add the red pepper, salt and pepper to taste, serve warm over arugula (optional).
Vitamin A: 95%
Vitamin C: 12%
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!!