Ingredients
-
2
-
3
-
1
-
1
-
4
-
1
-
1/2
-
1
-
2
-
1/2
-
1/8
-
3
-
1/2
-
-
Directions
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 , haven’t made it yet, but sure plan to!! Looks great!, 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
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Steps
|
1
Done
|
Melt Butter in Large Sauce Pot. |
|
2
Done
|
Add Shallots and Red Pepper. |
|
3
Done
|
Saute Until Red Pepper Begins to Soften, About 4 Minutes. |
|
4
Done
|
Meanwhile, Combine Pumpkin and Broth in Another Saucepan, Mixing Well Over Medium-Low Heat. |
|
5
Done
|
Keep Warm. |
|
6
Done
|
Add Rice to Red Pepper Mixture, Cook For 2 Minutes, Stirring Constantly. |
|
7
Done
|
Add Wine, Stirring Until Liquid Is Almost Gone. |
|
8
Done
|
Add Cumin and Curry Powder, Stirring Through Until Well Blended. |
|
9
Done
|
Over Medium Heat, Begin Adding Pumpkin/Broth Liquid, About 1/2 Cup at a Time. |
|
10
Done
|
Stir Until Liquid Is Almost Gone, Then Add the Next 1/2 Cup. |
|
11
Done
|
Continue Until the Pumpkin Broth Is Gone and Rice Is Tender, or Even Slightly Al Dente If You Like. |
|
12
Done
|
This Can Take About 20 to 30 Minutes. |
|
13
Done
|
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
Done
|
Remove from Heat and Add Toasted Pine Nuts. |
|
15
Done
|
Mix Through and Serve. |
