Curried Pumpkin Risotto
What You Need:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 cup uncooked Arborio rice
- 2 garlic cloves, minced
- 2 cups chicken stock
- 1/2 cup canned pumpkin
- 1 tablespoon curry powder
- 1-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions:
- Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 5-7 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes. Add stock; cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
- Stir in pumpkin, curry powder, rosemary, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. If desired, serve with additional minced rosemary.
Enjoy!!
Reclaim Your Health!
We specialize in helping people over 40 get back into shape and live healthier lives through fitness.
Get Started With Your 6-Week Personal Training Kickstart Today!
Download our FREE eBook “The FA40 Fitness Plan” TODAY!
