Curried Pumpkin Risotto
Embrace the warm, aromatic flavors of fall with this Curried Pumpkin Risotto, a decadent twist on classic Italian comfort food. This recipe combines the creamy texture of Arborio rice with velvety pumpkin puree, infused with a fragrant blend of curry powder and turmeric for a subtle spice kick. Simmered to perfection with dry white wine and vegetable broth, each spoonful is rich and satisfying, while freshly grated Parmesan adds a touch of indulgence. Ready in just 40 minutes, this one-pan dish is perfect for weeknight dinners or elegant gatherings. Garnish with fresh parsley for a vibrant finish, and enjoy a bowl of autumnal bliss in every bite. Perfect for pumpkin lovers and curry enthusiasts alike, this seasonal risotto reinvents comfort food with a bold, flavorful twist!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup Arborio rice
- 0.5 cup dry white wine
- 4 cups vegetable broth, warmed
- 1 cup pumpkin puree
- 1 teaspoon curry powder
- 0.5 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil and butter in a large skillet or saucepan over medium heat.
Add the chopped onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the Arborio rice to the skillet and stir for 1-2 minutes to toast the rice slightly.
Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed by the rice.
Begin adding the warmed vegetable broth, one ladleful (about 1/2 cup) at a time, to the rice. Stir constantly and wait until most of the liquid is absorbed before adding the next ladleful.
Continue adding the broth and stirring for about 15-18 minutes until the rice is tender and creamy but still has a slight bite in the center.
Stir in the pumpkin puree, curry powder, turmeric, salt, and black pepper. Mix well to combine and heat through.
Turn off the heat and stir in the grated Parmesan cheese until melted and incorporated.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve warm, garnished with fresh parsley, if desired.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 7534 mg | 328% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 18.1 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1559 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
