Curried Pumpkin Risotto Recipes

PRESSURE COOKER CURRIED PUMPKIN RISOTTO

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-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 3- or 4-qt. slow cooker on high until hot. Add rice; stir to coat. Stir in remaining ingredients. Cook, covered, on low 3-4 hours or until rice is tender, stirring halfway through cooking.

CREAMY BAKED PUMPKIN RISOTTO

Steps:

• Heat oven to 400 degrees F and arrange a rack in the middle.
• Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.
• Remove from oven, stir in remaining ingredients, season to taste and serve.

PUMPKIN RISOTTO

Steps:

• In 1-quart saucepan, heat vegetable broth and water over medium-high heat just until simmering. Keep liquid at a simmer while preparing risotto.
• Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring frequently, until softened. Stir in rice; cook 5 to 8 minutes, stirring frequently, until edges of kernels are translucent. Stir in pumpkin and wine.
• Reduce heat to medium. Stir in 1 cup of the broth mixture. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth mixture. Cook 10 to 15 minutes longer, stirring frequently, until rice is just tender and mixture is creamy. Stir in grated Parmesan cheese and pepper.
• To serve, sprinkle parsley, nutmeg and shredded Parmesan over each serving.

ROAST PUMPKIN AND FETA RISOTTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
• Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
• Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
• When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
• Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

ROASTED PUMPKIN RISOTTO

Steps:

• Preheat oven to 450° F.
• Carefully cut the kabocha in half and remove the seeds with a spoon.
• Season each half with salt and pepper before placing in the oven.
• Roast for 30-45 minutes on a baking sheet.
• When cooled, scoop out flesh and reserve.
• Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.
• Saute the onion to soften (2-3 minutes).
• Add the Arborio rice and coat well with the oil while stirring.
• Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.
• Cook, stirring constantly, for 15-20 minutes or until the risotto is"al dente.
• "When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.
• The risotto should be smooth and shiny.
• IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.

RISOTTO WITH PUMPKIN

Steps:

• Place the saffron in a small dish, add a little of the chicken stock and allow to steep for a few minutes.
• Heat the oil in a heavy saucepan. Add the garlic, saute briefly then stir in the pumpkin. When the pumpkin is coated with oil, stir in the rice. Add the saffron. Stir.
• Stirring constantly, begin adding the remaining stock, about one-half cup at a time, adding additional stock as each portion is absorbed by the rice.
• After about 20 minutes, when all the stock has been added, the rice should be just tender and the pumpkin should be quite soft. Don't worry if some of the pumpkin has disintegrated.
• Stir in the butter, season to taste with salt and pepper and stir in a couple of tablespoons of Parmesan cheese. Serve at once with remaining Parmesan cheese on the side.

PUMPKIN RISOTTO WITH CARAMELIZED ONIONS AND CANDIED WALNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice top off of pumpkin and cut in 1/2. Scoop out and discard seeds and pulp. Place pumpkin cut-side down on a baking tray.
• Bake in the preheated oven until easily pierced with a fork, 30 to 45 minutes. Scoop flesh from rind into a food processor and blend into a puree.
• Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a pan over medium-low heat. Add onion and cook, stirring frequently, until brown, wilted, and sweet, 15 to 30 minutes.
• At the same time, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add walnuts and cook for 5 minutes. Add sugar and stir constantly until coated, about 2 minutes. Remove from heat and set aside.
• Whisk pumpkin puree and vegetable broth together in a medium saucepan over medium heat. Bring to a simmer, about 5 minutes, then reduce heat to low.
• Warm 1 1/2 tablespoons butter in a small pan and add 1 teaspoon sage, about 1 minute. Set sage butter aside.
• Warm remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add rice; cook and stir until coated with oil and slightly translucent, about 3 minutes. Stir in remaining 1 teaspoon sage and rosemary. Add wine and stir until absorbed, 2 to 3 minutes.
• Add pumpkin-broth mixture to the rice 2 ladlefuls at a time, stirring well after each addition. Wait until liquid is almost completely absorbed before adding more, about 7 minutes between additions, until all broth is added and rice is tender and creamy, about 30 minutes total.
• Stir Parmesan cheese, remaining 1 1/2 tablespoons butter, and pepper into the risotto. Drizzle with sage butter and coated walnuts before serving.

CURRIED PUMPKIN RISOTTO

Steps:

• Melt butter in large sauce pot.
• Add shallots and red pepper.
• Saute until red pepper begins to soften, about 4 minutes.
• Meanwhile, combine pumpkin and broth in another saucepan, mixing well over medium-low heat.
• Keep warm.
• Add rice to red pepper mixture, cook for 2 minutes, stirring constantly.
• Add wine, stirring until liquid is almost gone.
• Add cumin and curry powder, stirring through until well blended.
• Over medium heat, begin adding pumpkin/broth liquid, about 1/2 cup at a time.
• Stir until liquid is almost gone, then add the next 1/2 cup.
• Continue until the pumpkin broth is gone and rice is tender, or even slightly al dente if you like.
• This can take about 20 to 30 minutes.
• 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.
• Remove from heat and add toasted pine nuts.
• Mix through and serve.