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

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