Vegetables are Delicious: Red Curry and Pumpkin Risotto

The other day I watched Forks Over Knives, a documentary promoting a vegan diet. I'm not about to become a vegan anytime soon, but it did inspire me to use more vegetables. Pumpkins are just coming into season, so I grabbed a small one at the store last week and made this quinoa risotto to warm me up on the crisp fall evenings we've been having lately!

Red Curry and Pumpkin Risotto
one small pumpkin or squash
one medium sweet potato
one medium sweet onion, diced
one small bunch rainbow chard
red curry paste *
3/4 cup quinoa
1/2 can light coconut milk
vegetable stock (about two cups)

Peel pumpkin and sweet potato and chop into bite-sized pieces. Toss with olive oil and salt. Roast at 375 degrees for about 30 minutes or until slightly golden brown. Meanwhile, sauté onion and stems of chard over medium heat until caramelized. Add coconut milk and curry paste and bring to a simmer. Add quinoa. Add vegetable stock 1/2 cup at a time. When quinoa is almost ready to crack, add cooked pumpkin, sweet potato and chopped chard leaves. Cook for another 5-10 minutes or until chard is done. Serve with a wedge of lime.

*Start out with 1T curry paste and taste the broth as you go. If you want the flavor to be stronger or spicier, add more 1/2t at a time, but remember: curry needs to cook! Don't add too much curry paste towards the end!