Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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




Ingredient Checklist


Instructions Checklist
  • 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 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.

Nutrition Facts

1/2 cup
153 calories; protein 5.7g; carbohydrates 22.3g; dietary fiber 2.5g; sugars 3.5g; fat 5.6g; saturated fat 0.8g; vitamin c 5mg; folate 53.5mcg; calcium 27.1mg; iron 2.3mg; magnesium 56.9mg; potassium 329.4mg; sodium 199mg; thiamin 0.2mg.

1 vegetable, 1 starch, 1 fat