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Name: Curried Pumpkin and Mushroom Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 2 medium leeks trimmed halved, and thinly sliced (see Tips) or 2/3 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; 2 3/4 cups reduced-sodium vegetable broth; 3/4 cup arborio rice; 3/4 cup canned pumpkin; 1/4 cup pumpkin seeds (pepitas) toasted; Parsley sprigs (optional)

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INGREDIENTS

2 medium leeks ; trimmed halved, and thinly sliced (see Tips) or 2/3 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
2 3/4 cups reduced-sodium vegetable broth
3/4 cup arborio rice
3/4 cup canned pumpkin
1/4 cup pumpkin seeds (pepitas) ; toasted
Parsley sprigs (optional)

Servings

INSTRUCTIONS

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NOTES

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Curried Pumpkin and Mushroom Risotto

2 medium leeks trimmed halved, and thinly sliced (see Tips) or 2/3 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
2 3/4 cups reduced-sodium vegetable broth
3/4 cup arborio rice
3/4 cup canned pumpkin
1/4 cup pumpkin seeds (pepitas) toasted
 Parsley sprigs (optional)

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.

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).

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.

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Nutrition

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Serving Size: 1 Serving (127g)
Recipe Makes: 8

Calories: 131
Calories from Fat: 18 (14%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 57.4mg		2 %
Potassium 92.9mg		2 %
Total Carbohydrate 26.5g		8 %
	Dietary Fiber 3.1g	13 %
	Sugars, other 23.4g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 131

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