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
Servings Prep Time Cook Time
6servings 10min. 15min.
Servings Prep Time
6servings 10min.
Cook Time
Servings: servings
Servings: servings
  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.