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Pumpkin Risotto

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Digest Fat-free Nov. Thanksgiving

Ingredients:

  • 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.
 
adapted this from New York Magazine (10/31/94).
 
Serve with white wine and crusty Italian bread.
 
Cheri
 
Posted by MAYFLIES@aol.com 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@Prodigy.com using MMCONV.
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip