The pumpkin continues!!!
I’ve had a couple serious cravings lately. The first is Thai curries. A few weeks ago Preston ordered some from a restaurant directly across the street from my apartment. I’m pretty sure there’s crack in it, because ever since I stole just a few bites of that red curry, I have been dyyyyying for as much curry as I can get my hands on.
Second craving is risotto. I think I’ve added almost ten new risotto recipe ideas to my blog plans in the last week alone.
So I combined the two into one. AND added pumpkin because pumpkin should be in all the foods right now.
So many good things in one dish!
I am absurdly excited.
serves 2
1 C vegetable broth
1 C light coconut milk
1/2 C pumpkin puree
2 T red curry paste
1 T Earth Balance margarine
1 shallot, diced
1/2 C arborio rice
1/2 C dry white wine
In a large saucepan, whisk together broth, coconut milk, pumpkin puree, and curry paste. Heat it over low-medium heat. This is the mixture you’ll use to gradually stir into your risotto. It’s amazing!
In a large nonstick skillet, melt the margarine over medium heat. I think coconut oil would be an excellent substitute here! Saute the shallot until soft. Then mix in the rice and stir until it’s coated with margarine. Then add the white wine, and stir vigorously for a few seconds. Let the wine absorb and evaporate, stirring every now and then.
When the wine’s all gone, take a ladle of the curry pumpkin mixture, pour it into the rice, and stir vigorously. Let the rice slowly absorb the spoonful of curry mix, stirring occasionally. When it’s mostly evaporated, add another ladle. Repeat this process until the curry mixture is all used up. Taste the risotto to make sure the rice is cooked. It should be after absorbing all that liquid, but if it isn’t, you can just add some water until it is soft. That’s it!
It is so warm and comforting, and spicy, and very mildly pumpkin-esque. I will be making this all season long!
Nutrition facts per serving: Calories: 381; Calories from Fat: 113; Total Fat: 12.6g; Saturated Fat: 7.5g; Sodium: 471mg; Total Carbohydrates: 50.1g; Dietary Fiber: 3.1g; Sugars: 2.8g; Protein: 7.9g
Leave a Reply