Pumpkin Risotto
25
Ingredients
| 3 | cups |
pumpkin
flesh, peeled and cubed |
|
| 4 | each |
shallots
chopped |
* |
| 5 | cups |
chicken broth
or vegetable stock |
|
| 2 | cups |
arborio (short-grain) rice
or japanese rice |
|
| ½ | teaspoon |
saffron threads
powdered, optional |
* |
| 1 | cup |
white wine
dry, or substitute water or stock |
* |
| 1 | tablespoon |
sage
fresh |
* |
| 1 | x |
salt and black pepper
|
* |
Directions
Wrap cubed pumpkin in foil and bake at 350℉ (180℃) for 30 min.
While it is baking, sauté shallots in a little white wine, water or stock.
In a seperate pan, bring the stock to a boil, then reduce heat to simmer.
Purée pumpkin and set aside.
Add rice to shallots and cook 2 to 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 cup 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 to 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.
Serve with white wine and crusty Italian bread.
Nutrition Facts
Serving Size 389g (13.7 oz)
