Pumpkin and apple risotto
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Baked pumpkin; pureed, see recipe |
| 2 | cups | Apple cider; or apple juice |
| 2 | tablespoons | Olive oil; divided |
| 2 | cups | Arborio rice |
| 2½ | cup | Hot water; divided, up to 3 Cups |
| ½ | cup | Chopped onion |
| ½ | cup | Peeled apples; seeded and diced |
| ¼ | cup | Roasted red bell pepper; peeled, seeded, and diced |
| ½ | Scotch bonnet chili; seeded and minced OR 1 tsp. bottled hot sauce | |
| ¼ | cup | Roasted poblano chili; peeled, seeded, and diced |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground allspice |
| 2 | tablespoons | Fresh marjoram; minced OR 1 teas. dried |
| 1 | teaspoon | Salt |
| ¾ | teaspoon | Freshly ground black pepper |
| ¼ | cup | Shelled pumpkin seeds |
Directions
Place 1 cup pumpkin puree in saucepan with cider or juice. Bring to a simmer, cook until hot, about 2 minutes. Set aside, keep warm.
In separate saucepan, heat half of oil over medium-low heat. Add rice; saute until each grain is coated with oil. Stir in 2 cups hot water; bring to simmer. continue cooking and stirring until most of the water is absorbed. Add pumpkin-cider mixture ¼ cup at a time, alternating with remaining hot water, stirring and cooking slowly between each addition until liquid is absorbed and rice is al dente, about 20 minutes. Remove from heat; keep warm.
In medium saute pan, heat remaining oil over medium-low heat. Saute onion until soft, about 2 minutes. Add apple; cook 1 t0 2 minutes more. Stir in bell pepper, chilies, dry spices and reamining pumpkin puree. Stir mixture into hot rice. Just before serving, stir in pumpkin seeds and adjust seasoning. Makes 8 to 10 servings.
Serving Suggestion: If desired, season additional pumpkin puree to taste with salt, pepper and cinnamon. On serving plate, spoon puree around risotto.
Note: When working with hot chilies, wear rubber gloves or plastic baggies over your hands and avoid touching your face. The intense heat can burn the eyes, nose and mouth.
>From the Red Sage Restaurant
Formatted by Karen Sonnessa <ksonness@...> Recipe by: Vegetarian Times, October 1996 Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on May 12, 1998