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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • Add rice to mushroom mixture and cook for 2 minutes, stirring often. Carefully add 1/2 cup of the hot broth. Cook and stir until liquid is absorbed. Add the remaining broth, 1/2 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.

Tips

Tips: Slice only the white part of the leeks.

Nutrition Facts

153 calories; 5.6 g total fat; 199 mg sodium. 22.3 g carbohydrates; 5.7 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/13/2019
Eh. Made it as is to use up mushrooms. Not quite curry enough not quite risotto enough. And no salt? Read More
Rating: 4 stars
11/13/2017
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! Read More