Spiced Pumpkin Coconut Risotto
I had every intent to take a nap this morning. Not that I ever indulge in that sort of thing. But you see, I woke before dawn and am sitting on a plane headed to Los Angeles. Dawn is breaking in growing streaks of pink…
I had every intent to take a nap this morning. Not that I ever indulge in that sort of thing. But you see, I woke before dawn and am sitting on a plane headed to Los Angeles. Dawn is breaking in growing streaks of pink and amber in my miniature window, the passengers around me snuggled down under jackets and scarfs. I know I should do the same, since I have a long (and exciting) day ahead. Instead, I write.
Time is a commodity, and this week was a lesson in how precious little 24 hours gives us in a day. As we turn the corner to the new week ahead, I realize that Thanksgiving will be here before we know it. I laughed when the holiday lights were hung a few weeks ago, but now I’m glad that is done. A flip of the switch will make it the holidays.
For now, I will savor autumn, and its warmth of flavors. I’m still cooking with pumpkins, infusing them with heat from savory spices. Its sunrise hue colors my Spicy Pumpkin Coconut Risotto, and it provides warmth from within. Happy weekend, everyone.
Spiced Pumpkin Coconut Risotto
Ingredients
1 sugar pumpkin*
1 tablespoon olive oil, plus extra for roasting
1 tablespoon butter
1/2 cup finely diced onion
1 teaspoon grated ginger
1/2 teaspoon cumin
1/2 teaspoon coriander
Pinch of cinnamon
2 sage leaves, finely chopped
1/2 teaspoon red curry paste
Kosher salt and freshly ground black pepper
1 cup Arborio rice
1/2 cup white wine
4-5 cups chicken stock
1/4 cup light coconut milk
Squeeze of lime juice, optional
Instructions
Preheat the oven to 375 F. Line a baking sheet with foil. Slice pumpkin in half, remove seeds and strings, and drizzle open sides with a little olive oil. Place face down on baking sheet and roast for about 40 minutes, or until the pumpkin is fork tender. Scoop the pumpkin out and set aside.
In a deep sided sauté pan over medium low heat, heat the olive oil and melt the butter. Add the onions and ginger and cook gently, until translucent. Add the rice and stir, allowing the butter and oil to coat the grains until they glisten. Add the pumpkin and the spices, stirring well. Gently pour in wine and cook, stirring periodically.
When the wine is absorbed, add a cup of the chicken stock, and continue incorporating the stock until the rice is fully cooked and the stock is all used, about 30 minutes. Stir in the coconut milk and season to taste with salt and pepper. If you like, give it a light squeeze of lime juice before serving.
Inspired by Spiced Coconut-Red Lentil Soup, Cooking Light, 2008.
Comments
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I just cooked this risotto…awesome, super idea for the season. My boyfriend couldn’t stop eating ;-) Looking forward to eat left over tomorrow as it is always better the day after :-)
Thanks for this delicious idea…
This looks awesome, I’m making it tonight! Although when do you add in the wine? I don’t think it specified…!
Hi Libby! I realize that you may have tried making this already, and if so, I apologize for not getting to reply sooner. Thanks for pointing out that omission – I have fixed the recipe. The wine goes in after the pumpkin and spices. Hope you like it :)
What a great Fall Twist to Ristto! Especially loving all of the Indian Spices! Yummy!
I am really enjoying this combination of flavors. I bet it was fantastic! Great color too.
I am in love with this risotto!! THis sounds amazing, especially with the sugar pumpkins. I am bookmarking to make this ASAP!
This looks so wonderful! You have so many of my favorite flavors in this recipe – pumpkin, ginger, coconut – YUM!
YES! You may call me Nonna..and I’ll even provide the accent,like I did when I was making it ‘Looka ata thisa beeeyoootiful gnocchi dough – feel it..toucha it..love it!” My guy was ready to commit me lol
That said..I had a Bubbie, not a Nonna, but sorta the same thing lol Now, since I’m ‘Nonna’, you must let me taste your beautiful risotto! Oh, wait..I can make it – and I most definitely will. I can almost taste the coconut with the pumpkin – brilliant combo!
The holiday decorating is still looming in front of me but I’m sure a bowl of this could help me forget. I really need to try my hand at combining pumpkin and coconut. This is the second post today that I’ve seen with this combination. It must be fate!
I need to work to savor the season too…it seems like it is flying by already! Thank you for sharing another delightful recipe with me. Your risotto looks heavenly. I’m sipping on a cup of tea and will soon be dreaming sweet dreams. Hugs and love from Austin!
What a PERFECT fall risotto! It is perfect for the rainy weather we are going to have this weekend. Love the new collage of photos on your home page. Look forward to hearing about your new photo techniques you learned this weekend. Have fun!
I hear you. It’s before dawn and same deal here…wish I had this risotto to eat (yes, right now).