Curry-Spiced Pumpkin Risotto: The Perfect Fall Comfort Food
This easy dish is like fall in a bowl. It gets a flavour boost from the curry.
| Servings | Prep Time | Cook Time |
| 6servings | 10min. | 15min. |
| Servings | Prep Time |
| 6servings | 10min. |
| Cook Time |
| 15min. |
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 1 cup arborio rice uncooked
- 2 cloves garlic minced
- 2 cups chicken stock
- 1/2 cup canned pumpkin
- 1 tbsp curry powder
- 1-1/2 tsp minced fresh rosemary or 3/4 tsp dried rosemary, crushed
- 1/2 tsp salt
- 1/4 tsp pepper
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp and 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 6-qt. slow cooker on high until hot. Add rice; stir to coat. Stir in remaining ingredients. Cook, covered, on low until rice is tender, 3-4 hours, stirring halfway.
Recipe Notes
Nutrition facts per 1/2 cup: 163 calories, 3g fat (0 saturated fat), 0 cholesterol, 369mg sodium, 30g carbohydrate (2g sugars, 2g fibre), 4g protein.
