Side Pannel
Pumpkin Risotto
Ingredients List
- 3 c Pumpkin flesh, peeled and
- Cubed
- 4 Shallots, chopped
- 5 c Chicken-like or veggie
- Stock
- 2 c Arborio rice (Japanese rice
- Also works)
- 1/2 ts Powdered saffron (optional)
- 1 c Dry white wine (sub. water
- Or stock)
- 1 tb 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 1/2 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 1/4 c
grated parmesan it would add 1 gram fat/ serving.
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 1/2 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 1/4 c
grated parmesan it would add 1 gram fat/ serving.
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