8 cups of low sodium veggie broth and 1+ cup of canned pumpkin simmering
Add curry, cumin and rice for 30 seconds
Slowly add broth 1/2 a cup at a time until it is all absorbed, stirring constantly (30-40min)
Saturday, December 17, 2011
Curied Pumpkin Risotto!
Brent may be in charge of the Indian dishes , but my main domain is risotto. Risotto is so homey and comforting. The creaminess makes you think you are indulging in fatty cheesy meal, but in fact it is pretty healthy. The arborio rice doesn't have much fiber, but I add in pumpkin and red bell pepper to make up for it. This is an unusual pairing of flavors but works perfectly. I make a big batch so we can have it for 2 days:
8 cups of low sodium veggie broth and 1+ cup of canned pumpkin simmering
Saute onion, red bell pepper
Add curry, cumin and rice for 30 seconds
Slowly add broth 1/2 a cup at a time until it is all absorbed, stirring constantly (30-40min)
Enjoy!
8 cups of low sodium veggie broth and 1+ cup of canned pumpkin simmering
Add curry, cumin and rice for 30 seconds
Slowly add broth 1/2 a cup at a time until it is all absorbed, stirring constantly (30-40min)
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