Chili Pumpkin Cranberry Risotto with Spicy Toasted Pumpkin Seeds Recipe | Yummly

Chili Pumpkin Cranberry Risotto with Spicy Toasted Pumpkin Seeds

POST PUNK KITCHEN
19Ingredients
90Minutes
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
  • 3 pounds sugar pumpkin (or any winter squash, butternut, kabocha, acorn, what have you)
  • 2 tablespoons olive oil
  • 1 small yellow onion (diced small)
  • 3 cloves garlic (minced)
  • 1 tablespoon minced fresh ginger
  • 4 red chilies (seeded and thinly sliced)
  • 1 1/2 cups arborio rice
  • 1/3 cup dry white wine
  • 5 cups vegetable broth (kept warm on the stove top)
  • 1/2 cup dried cranberries
  • 1 cup coconut milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg (grate it fresh if you can)
  • 1/4 teaspoon ground cinnamon
  • 1 lime
  • 1 teaspoon agave syrup
  • 2 teaspoons paprika
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon salt
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Recipe Tags

    PlanShop