And, we're off! Dipping our toes slowly back into the blog water, making pumpkin-infused dinner-stuffs and forgetting to take pictures...
12 servings
* 1/8 cup olive oil
* 1/4 tsp chili oil
* 1/2 yellow onion, diced
* 1/2 red bell pepper, diced
* 2 cloves garlic, minced
* 1/2 tsp ginger
* pinch cayenne
* 1/8 tsp chili powder
* 6 cups white rice, cooked
* 1/2 cup white wine
* 5 cups broth
* 1/2 cup currants and/or craisins
* 7.5 oz pumpkin puree
* 7 oz coconut milk
* salt (to taste)
* 1/2 tsp nutmeg
* 1 tsp cinnamon
* juice from 1/2 lime
Saute onion over medium heat in a large, large pot or pan until it begins to soften; add bell pepper and garlic and continue saute until onion is translucent. In the last minute or 2 ad ginger, cayenne, and chili powder - stirring in well and stirring often.
Add the rice and stir to coat with the oil/onion/peppers.
Deglaze using the wine. Add broth 2 cups at a time, allowing to cook off between adds. Stir frequently to keep rice from burning.
Lower heat and stir in cranberries, pumpkin, coconut milk. Mix well before stirring in salt, nutmeg, cinnamon, and lime juice.
Turn off heat, cover, and let sit for at least 10 minutes (allowing flavors to come together and risotto to become creamier) before serving. Can be served hot or cold.
----------------------------
Nom Nom Nom. Not very scary, but delicious and mildly exotic, and definitely orange-colored.
