Curry-Spiced Pumpkin Risotto: The Perfect Fall Comfort Food

This easy dish is like fall in a bowl. It gets a flavour boost from the curry.

pumpkin risottoPhoto Credit: Taste of Home
Pressure Cooker Curried Pumpkin Risotto
Pressure Cooker Curried Pumpkin Risotto
Servings Prep Time Cook Time
6servings 10min. 15min.
Servings Prep Time
6servings 10min.
Cook Time
15min.
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp and tender, 5-7 minutes.
  2. 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.
  3. 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: 
  1. Heat oil in a 6-qt. slow cooker on high until hot. Add rice; stir to coat. Stir in remaining ingredients. Cook, covered, on low until rice is tender, 3-4 hours, stirring halfway.

Recipe Notes

Nutrition facts per 1/2 cup: 163 calories, 3g fat (0 saturated fat), 0 cholesterol, 369mg sodium, 30g carbohydrate (2g sugars, 2g fibre), 4g protein.