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.

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