Curried Pumpkin Risotto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

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 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

Recipe

• 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.