Spiced Pumpkin and Pine Nut Risotto
Indulge in the velvety richness of Spiced Pumpkin and Pine Nut Risotto, a delightful side dish that elevates your meal with a burst of flavor. This recipe combines creamy Arborio rice with the natural sweetness of pumpkin puree, balanced by the warmth of cumin and the exotic depth of curry powder. The addition of sautéed shallots and red bell peppers enhances the dish's color and flavor, while toasted pine nuts add a delightful crunch that contrasts perfectly with the soft texture of the risotto. Though this dish requires patience and attention, the resulting fusion of flavors is truly rewarding, making it a perfect companion to a variety of meals or a stand-alone dish for a cozy gathering. Let the aroma of spices and pumpkin envelop your kitchen as you create this culinary masterpiece!
N/A
Servings
225
Calories
13
Ingredients
Ingredients
Butter
2 tablespoons (Melted)
Shallots
3 tablespoons (Chopped)
Red bell pepper
1 cup (Diced)
Canned pumpkin puree
1 cup (None)
Chicken broth
4 cups (Warmed)
Arborio rice
1 cup (None)
White wine
1/2 cup (None)
Ground cumin
1 teaspoon (None)
Curry powder
2 teaspoons (None)
Salt
1/2 teaspoon (None)
Pepper
1/8 teaspoon (None)
Evaporated milk
3 tablespoons (None)
Pine nuts
1/2 cup (Toasted)
Instructions
1
In a large saucepan, melt the butter over medium heat.
2
Add the chopped shallots and diced red bell pepper. Sauté for about 4 minutes or until the red pepper begins to soften.
3
In a separate saucepan, combine the canned pumpkin puree and chicken broth, mixing well over medium-low heat to keep it warm.
4
Once the red pepper mixture is ready, add the Arborio rice, and cook while stirring constantly for 2 minutes until the rice becomes slightly translucent.
5
Pour in the white wine, stirring consistently until the liquid is mostly absorbed.
6
Sprinkle the ground cumin and curry powder over the rice, stirring until the spices are evenly incorporated.
7
Begin adding the warm pumpkin and broth mixture gradually, about 1/2 cup at a time. Stir continuously, allowing each addition to be mostly absorbed before adding the next.
8
Continue this process until all the pumpkin broth is used and the rice is cooked to a creamy texture, approximately 20 to 30 minutes.
9
When you have a small amount of broth left, stir in the evaporated milk, mixing well, and cook for an additional 3 minutes, keeping the risotto creamy and smooth.
10
Remove from heat and fold in the toasted pine nuts, ensuring they are well distributed throughout the risotto.
11
Serve warm, garnished with additional toast pine nuts if desired.
Nutrition Information
9g
Fat
31g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Pumpkin and Pine Nut Risotto?
It is a velvety side dish that combines Arborio rice with pumpkin puree, warm spices like cumin and curry, and toasted pine nuts for a flavorful, creamy texture.
What are the primary ingredients in this risotto?
The main ingredients include Arborio rice, canned pumpkin puree, chicken broth, shallots, red bell pepper, white wine, and toasted pine nuts.
How many calories are in a serving of this risotto?
There are approximately 225 calories per serving.
Is this recipe considered vegetarian?
While it is tagged as vegetarian, the recipe specifically lists chicken broth. For a strictly vegetarian version, vegetable broth should be used instead.
What spices give this dish its unique flavor?
The dish is flavored with one teaspoon of ground cumin and two teaspoons of curry powder, along with salt and pepper.
What kind of rice is best for this recipe?
Arborio rice is used because its high starch content creates the signature creamy texture of a classic risotto.
How do I prepare the pumpkin for the risotto?
Combine 1 cup of canned pumpkin puree with 4 cups of chicken broth in a separate saucepan and keep it warm over medium-low heat.
How long does it take to cook the rice?
The rice takes approximately 20 to 30 minutes to cook as you gradually add the pumpkin broth mixture.
What role does evaporated milk play in this recipe?
Three tablespoons of evaporated milk are added at the end to ensure the risotto remains creamy and smooth.
When should I add the pine nuts?
The toasted pine nuts should be folded into the risotto after it is removed from the heat, just before serving.
How much white wine is required?
The recipe calls for 1/2 cup of white wine, which is added after the rice is slightly translucent.
What is the first step in making this risotto?
The first step is to melt 2 tablespoons of butter in a large saucepan over medium heat.
How do I prepare the shallots and red peppers?
The shallots should be chopped (3 tablespoons) and the red bell pepper should be diced (1 cup) before being sautéed in butter.
How much fat is in this recipe?
This dish contains 9 grams of fat per serving.
What is the carbohydrate content?
There are 31 grams of carbohydrates per serving.
How much protein does this risotto provide?
Each serving provides 6 grams of protein.
What is the correct way to add the liquid to the rice?
You should add the warm pumpkin and broth mixture gradually, about 1/2 cup at a time, stirring continuously until each addition is absorbed.
How long should I sauté the red peppers and shallots?
Sauté them for about 4 minutes or until the red pepper begins to soften.
What should I do with the rice before adding liquid?
Cook the Arborio rice while stirring constantly for 2 minutes until it becomes slightly translucent.
Is there a specific way to garnish the dish?
Yes, you can serve it warm garnished with additional toasted pine nuts if desired.
How many ingredients are in this recipe in total?
There are 13 total ingredients required for this recipe.
What flavor profile can I expect?
Expect a fusion of natural pumpkin sweetness, warmth from cumin, and exotic depth from curry powder, balanced by savory shallots.
Can I use fresh pumpkin instead of canned?
The recipe specifies canned pumpkin puree for convenience and consistency, but fresh puree can be used if preferred.
What is the prep for the pine nuts?
The pine nuts should be toasted before being added to the dish to enhance their crunch and flavor.
How much butter is used?
The recipe uses 2 tablespoons of butter.
What are the tags associated with this dish?
Tags include pumpkin, risotto, side dish, spicy, vegetarian, comfort food, holidays, arborio rice, and curry.
How much chicken broth is needed?
The recipe requires 4 cups of chicken broth.
How much salt and pepper is recommended?
The recipe calls for 1/2 teaspoon of salt and 1/8 teaspoon of pepper.
Does this recipe contain fiber information?
No, the specific fiber, sugar, sodium, and cholesterol values are not provided in the nutrition facts.
What is the texture of the final dish?
The final dish has a creamy, velvety texture with a slight crunch from the toasted pine nuts.