Curried Pumpkin and Mushroom Risotto
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.Advertisement
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: Slice only the white part of the leeks.
1 vegetable, 1 starch, 1 fat