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

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