Curried Pumpkin Risotto - cooking recipe

Ingredients

2 tablespoons butter
3 tablespoons shallots, chopped
1 cup red bell pepper, diced
1 cup canned pumpkin puree
4 cups chicken broth
1 cup arborio rice (other short or medium grain will work)
1/2 cup white wine
1 teaspoon ground cumin
2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons evaporated milk
1/2 cup pine nuts, toasted

Preparation

Melt butter in large sauce pot.
Add shallots and red pepper.
Saute until red pepper begins to soften, about 4 minutes.
Meanwhile, combine pumpkin and broth in another saucepan, mixing well over medium-low heat.
Keep warm.
Add rice to red pepper mixture, cook for 2 minutes, stirring constantly.
Add wine, stirring until liquid is almost gone.
Add cumin and curry powder, stirring through until well blended.
Over medium heat, begin adding pumpkin/broth liquid, about 1/2 cup at a time.
Stir until liquid is almost gone, then add the next 1/2 cup.
Continue until the pumpkin broth is gone and rice is tender, or even slightly al dente if you like.
This can take about 20 to 30 minutes.
When just a small bit of the last addition of broth is left, add evaporated milk, stirring to blend, and continue to cook for about 3 more minutes, stirring constantly.
Remove from heat and add toasted pine nuts.
Mix through and serve.