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Curried Pumpkin Risotto

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Adjust Servings:
1 Knorr Curry Flavour Pot
1 cup Arborio rice
1 Onions diced
500gr Pumpkin
Rosemary Small bunch
50gr Walnuts
1 cup White wine
Parmesan cheese

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Curried Pumpkin Risotto

  • Vegetarian
  • 55 Minutes
  • Serves 2
  • Medium



It’s pumpkin month! Pumpkins (or its cousin butternut squash) are my favourite vegetables. Maybe because I love autumn, when they’re in season, but there’s also something so soothing about them. I never tried pumpkin and curry together, but I was void of ideas one evening and thought, why not?! You know me, I love shortcuts and in this recipe I use the Knorr Flavour Pot which is so much easier than making curry sauce from scratch.

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Begin by boiling the pumpkin with a small bunch of rosemary. This should take around 20 minutes, until the pumpkin is very soft.


Heat a large pan and drizzle some olive oil. Fry together the onion and Arborio rice until they’re both golden brown. I then pour around 1 cup of white wine (or more if it’s been a rather challenging day!) and let it evaporate. Then I add about a cup of water and the pumpkin.


The orchestra starts playing! The flavours have started to melt together. When the risotto is halfway done, I add a pot of Knorr Curry Flavour Pot and stir well. The room will start to fill with the curry aroma.


Once almost done, add a generous amount of parmesan cheese (around half a cup) and the roughly chopped walnuts. You may want to add a splash of milk to add creaminess. Serve warm and enjoy.

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