Curried Pumpkin Risotto

pumpkin risotto

Curried Pumpkin Risotto

By Twinmama    ,   , , , , , ,

April 23, 2015

I am a pumpkin fanatic. I love any recipe that includes it, pumpkin muffins, pumpkin enchiladas, pumpkin pie, you name it. So when I first started making risotto for the kids, I naturally thought I have to make them a pumpkin version. I scoured the web for a recipe, but all of them included either too many ingredients, or fresh chopped pumpkin--which can take too much time for a busy mom's schedule. So this recipe is a simplified and kid-friendly version of pumpkin risotto.

pumpkin risotto


1 TBS butter

1 cup arborio rice

4 cups chicken broth or vegetable broth

1 cup canned pumpkin puree

1 tsp curry powder

1/2 tsp cinnamon

1/4 tsp salt


1Melt butter in a heavy bottom sauce pan over medium heat.

2Stir in rice and coat with butter.

3Stir in chicken broth and bring to a boil.

4Once boiling, cover with tight lid.

5Allow to simmer for 10 minutes on low, and then remove lid and stir in pumpkin puree, curry powder, cinnamon, and 1/4 tsp salt. Cover with lid again, and continue to simmer for 5 minutes or until most liquid has been absorbed and you have a creamy texture. If it has become too dry, add a bit more chicken broth.

6Let cool slightly, and taste. If it needs a little bit more salt, add an additional 1/4 tsp salt.


- you can substitute the chicken broth with vegetable broth for a vegetarian version
- it is important to use arborio rice, and not another rice like basmati rice, if you want to achieve a creamy texture.


0 Reviews

All fields and a star-rating are required to submit a review.


Loading ...

Sorry :(

Can't connect ... Please try again later.