Pumpkin risotto
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Pumpkin flesh, peeled and |
| Cubed | ||
| 4 | Shallots, chopped | |
| 5 | cups | Chicken-like or veggie |
| Stock | ||
| 2 | cups | Arborio rice (Japanese rice |
| Also works) | ||
| ½ | teaspoon | Powdered saffron (optional) |
| 1 | cup | Dry white wine (sub. water |
| Or stock) | ||
| 1 | tablespoon | Fresh sage |
| x | Salt & freshly ground black | |
| Pepper | ||
Directions
Wrap cubed pumpkin in foil and bake at 350o for 30 min. While it is baking, saute shallots in a little white wine, water or stock. In a seperate pan, bring the stock to a boil, then reduce heat to simmer.
Puree pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly until all the lquid has been absorbed.
Add the pumpkin and 1 c stock stirring constantly. After that is absorbed, add the stock ½ cup at a time stirring constantly until absorbed until the rice is cooked (about 15-20 min). If you run out of stock add hot water. The risotto should be thick and creamy in consistensy and just a little runny. When done remove from heat, add the sage, salt and pepper to taste. If you want to add ¼ c grated parmesan it would add 1 gram fat/ serving.
adapted this from New York Magazine (10/31/94).
Serve with white wine and crusty Italian bread.
Cheri
Posted by MAYFLIES@... to the Fatfree Dig. Vol.12 Issue 10 Nov.
11, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.