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Pumpkin Risotto

 

25

Yield

6

servings

Prep

45

min

Cook

35

min

Ready

80

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 389g (13.7 oz)
Amount per Serving
Calories 3568% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 294mg 12%
Total Carbohydrate 24g 24%
Dietary Fiber 5g 22%
Sugars g
Protein 22g
Vitamin A 383% Vitamin C 10%
Calcium 4% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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