Fresh mushrooms and curry powder provide layers of flavor to this risotto, which gets creaminess from pumpkin and from slow-simmering the arborio rice in the traditional risotto method.

 

Dietary Info: Egg Free | Nut-Free | Soy-Free| Gluten Free | High Fiber | Dairy Free

Other Info: Heart Healthy | Diabetic Appropriate

 

 

Ingredients

  • 2 medium leeks, trimmed, halved, and thinly sliced  or ⅔ cup chopped onion
  • 1 tablespoon canola oil
  • 16 ounces fresh mushrooms (such as chanterelle, stemmed shiitake, cremini, and/or stemmed oyster), sliced
  • 2 teaspoons curry powder
  • 2¾ cups reduced-sodium vegetable broth
  • ¾ cup arborio rice
  • ¾ cup canned pumpkin
  • ¼ cup pumpkin seeds (pepitas), toasted
  • Parsley sprigs (optional)

Directions

  1. In a large saucepan cook leeks in hot oil over medium heat for 4 to 5 minutes or just until tender, stirring occasionally. Add mushrooms. Cook about 5 minutes or until nearly tender, stirring occasionally. Stir in curry powder. Meanwhile, in a medium saucepan heat broth just to simmering; keep warm.
  2. Add rice to mushroom mixture and cook for 2 minutes, stirring often. Carefully add ½ cup of the hot broth. Cook and stir until liquid is absorbed. Add the remaining broth, ½ cup at a time, cooking and stirring until liquid is absorbed before adding more. (This should take about 20 minutes total).
  3. Stir in pumpkin. Cook and stir for 1 minute to heat through. Transfer to a serving dish. Sprinkle with pumpkin seeds. If desired, garnish with parsley sprigs.