Curried Pumpkin and Mushroom Risotto

Curried Pumpkin and Mushroom Risotto

2 Reviews
From: Diabetic Living Magazine

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 medium leeks, trimmed, halved, and thinly sliced (see Tips) 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)


  • Prep

  • Ready In

  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.
  • Tips: Slice only the white part of the leeks.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 153 calories; 6 g fat(1 g sat); 3 g fiber; 22 g carbohydrates; 6 g protein; 53 mcg folate; 0 cholesterol; 4 g sugars; 5 mg vitamin C; 27 mg calcium; 2 mg iron; 199 mg sodium; 329 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 vegetable, 1 starch, 1 fat

Reviews 2

July 12, 2019
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By: Marissa
Eh. Made it as is to use up mushrooms. Not quite curry enough, not quite risotto enough. And no salt?
November 12, 2017
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By: Nicolette
Really excellent recipe. I gave it a 4 because I made a few changes. Although, I bet this is amazing as is, we just like things more spiced. I added red pepper for Kick, a bit of allspice, nutmeg, ginger and garlic for a deeper flavor profile. I also added more pumpkin at the end. I wanted the pumpkin flavor to shine. I added almost a whole can of pumpkin and it as perfect. Creamy and Delish! Served it with a pan cooked pork chipboard seasoned with curry, ginger and pepper. Nice, light and healthy!
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