Pumpkin and sage risotto with pine nut sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Extra virgin olive oil |
| 1 | large | Onion, finely chopped |
| 1 | Clove garlic, minced | |
| 1 | tablespoon | Fresh sage, or more |
| 3 | cups | Arborio rice |
| 2 | cups | Pumpkin flesh, diced |
| 1¾ | pint | Vegetable stock, boiling hot |
| ⅓ | cup | Pine nuts |
| ⅓ | cup | Parmesan cheese, freshly shredded |
| 4 | tablespoons | Milk |
| 1 | pinch | Nutmeg, ground |
| Salt, to taste | ||
| Black pepper, to taste | ||
Directions
Heat the oil in a large pan and saute the onion, garlic and sage for about 5 minutes, until golden. Add the rice and pumpkin and stir-fry for 1 minute until all the rice grains are well coated in oil.
Add ¼ pint of stock and simmer, stirring until absorbed. Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed.
Meanwhile, process the pine nuts, cheese, milk and nutmeg in a blender until smooth. Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes. Season to taste and serve at once.
[Formatted to MasterCook by Terri Law on 11/30/96, MC-Recipe on 12/1/96] >From :__The Pumpkin Cookbook__, Nicola Hill Ed., Hamlyn, c. 1996, London.
NOTES : This is a rich and creamy risotto, with the slightly unusual inclusion of a pine nut sauce. When pumpkin is not available, use 2 cups winter squash and substitute rosemary for the sage.
Posted to MC-Recipe Digest V1 #324 Recipe by: __The Pumpkin Cookbook__, Nicola Hill, Ed.
From: Paul & Terri Law <madcook@...> Date: Sun, 01 Dec 1996 15:15:45 -0600